Non-contact printed comestible products and apparatus and method for producing same

ABSTRACT

The present disclosure provides systems, apparatuses, methods and products directed to non-contact printing of confectionery products. The confectionery products may include an edible substrate having a surface and an edible ink printed on the edible surface. The edible ink may cover at least about 5% of the surface. An apparatus of the present disclosure may include a removal device for removing at least a portion of a rolling compound from a confectionery material and a printing device for non-contact printing an edible ink-indicia on the confectionery material. An apparatus of the present disclosure may also include a detection device detecting the presence of confectionery material at a predetermined position.

PRIORITY CLAIM

This Application claims the benefit of U.S. Provisional Application Ser.No. 60/743,929 filed on Mar. 29, 2006 and U.S. Provisional ApplicationSer. No. 60/889,646 filed on Feb. 13, 2007, the entire content of eachApplication being incorporated by reference herein.

BACKGROUND

The present disclosure relates generally to confectionery products. Morespecifically, the present disclosure relates to non-contact printedconfectionery products and methods for producing same.

There are numerous types of confectionery products or compositionshaving an edible ink printed thereon. Such confectionery products caninclude, for instance, chewing gum or candy. It is generally known toprint edible inks onto confectionery products and that confectioneryproducts having visually pleasing appearances can lead to enhancedmarketability with consumers.

SUMMARY

The present disclosure provides confectionery products and methods ofproducing confectionery products with improved consumer appeal. Inparticular, non-contact printing of edible ink onto edible substrates isutilized to create multi-sensory enhancements to confectionery products.The confectionery products of the present disclosure provide a visuallyattractive product that brings added excitement and enjoyment to productconsumption.

In an embodiment, a confectionery product is provided. The confectioneryproduct includes an edible substrate having a surface and an edible inkprinted on the edible substrate. The edible ink may cover at least about5% of the surface. Alternatively, the edible ink may cover at leastabout 50% of the surface. Further, the edible ink may cover at leastabout 75% of the surface. Similarly, the edible ink may cover about 100%of the surface. The edible ink may be multicolored. Further, only asingle color of edible ink may be present on any portion of the surfaceof the edible substrate. The edible ink may be an inkjet ink.

In an embodiment, the edible substrate may be a chewing gum stick, achewing gum tablet, a chewing gum pellet, a coated chewing gum, acenter-filled chewing gum, or combinations thereof. Further, the ediblesubstrate may include chewing gum trim. The edible ink may mask anyinconsistencies due to the presence of trim in the edible substrate.

In another embodiment, the edible substrate has a first surface and anopposing second surface and the edible ink is printed on only the firstsurface. The edible ink may cover at least about 5% of the first surfaceof the edible substrate. Similarly, the edible ink may be printed oneach of a first and a second surface of the edible substrate. The edibleink may cover at least about 5% of each of the first and the secondsurfaces of the edible substrate. Alternatively, the edible ink maycover at least about 50% of the first and the second surfaces of theedible substrate. Further, the edible ink may cover at least about 75%of the first and the second surfaces of the edible substrate. Similarly,the edible ink may cover about 100% of the first and second surfaces ofthe edible substrate.

In an embodiment, a confectionery product is provided. The confectioneryproduct includes an edible substrate having a body and first and secondsurfaces that are located on opposite sides of the edible substrate. Theproduct further includes an edible ink printed on the edible substratewhere the edible ink covers at least about 5% of the first surface anddoes not extend through the body, and therefore is not visible on thesecond surface of the edible substrate. Alternatively, the edible inkmay cover at least about 50% of the first surface and not extend throughthe body. Further, the edible ink may cover at least about 75% of thefirst surface and not extend through the body.

In an embodiment, the edible ink may cover about 100% of the firstand/or second surface of the edible substrate. Covering the entirety ofone or both surfaces of the edible substrate gives the confectioneryproduct the appearance of a co-extruded product. Covering all of one orboth surfaces also permits trim material to be incorporated into theedible substrate as the edible ink may cover or mask any inconsistenciesof the trim material. Further, in an embodiment, the trim material mayproduce an edible substrate with a first color. The color of the edibleink may be selected to be the same color as the edible substrate, theink having a greater color concentration than the edible substrate. Forexample, the trim-containing edible substrate may be a light shade ofred (or a pink) and the edible ink applied to the edible substrate maybe a dark red color.

In another embodiment, the edible ink is printed on the second surfaceof the edible substrate. The edible ink may be an inkjet ink. The edibleink may be printed on the edible substrate at a dot concentration fromabout 3600 dots per square inch to about 36,400 dots per square inch.

In an embodiment, the edible substrate may be a chewing gum stick, achewing gum tablet, a chewing gum pellet, a coated chewing gum, acenter-filled chewing gum or combinations thereof. Further, the ediblesubstrate may include trim material that is recycled back into a bulkmixer during manufacturing of the gum.

In still yet another embodiment, a method for producing a confectioneryproduct is provided. The method includes non-contact printing an edibleink onto a surface of an edible substrate to cover at least about 5% ofthe surface. The method may include covering at least about 50% of thesurface with edible ink. The method may further include covering atleast about 75% of the surface with the edible ink. The method mayfurther include covering at least about 100% of the surface with theedible ink. The edible ink may be an inkjet ink.

In an embodiment, the method includes non-contact printing a multiplecolor edible ink.

In an embodiment, the method includes applying the edible ink at a dotconcentration from about 3600 dots per square inch to about 36,400 dotsper square inch. The method may also include the edible substratetraversing a printing device at least once.

In an embodiment, the method includes allowing the edible ink to absorbpartially through a body of the edible substrate to provide the ediblesubstrate with a co-extruded appearance.

In another embodiment, an apparatus is provided. The apparatus includesa removal device for removing at least a portion of a rolling compoundfrom a confectionery material and a printing device for non-contactprinting an edible ink-indicia on the confectionery material.

In an embodiment, the apparatus may further include a transport devicefor moving the confectionery material under the printing device.

In an embodiment, the printing device may be a spray device.Alternatively, the printing device may be an ink jet printing device.

In an embodiment, the removal device may be a vacuum system, a brushdevice, a sponge device, and combinations thereof.

In an embodiment, the apparatus may further include a detection devicein operative communication with the printing device. In this embodiment,the printing device non-contact prints the edible ink-indicia on theconfectionery material after the detection device detects theconfectionery material at a predetermined position. The detection devicemay include at least one photoeye.

In an embodiment, the confectionery material may be a chewing gum stick,a chewing gum tablet, a chewing gum pellet, a coated chewing gum, acenter-filled chewing gum, and combinations thereof.

In another embodiment, an apparatus is provided. The apparatus includesa transport device for moving a confectionery material to apredetermined position, a detection device detecting the presence of theconfectionery material at the predetermined position, and a printingdevice in operative communication with the detection device. In thisembodiment, the printing device non-contact prints an edible ink-indiciaon the confectionery material after the detection device detects theconfectionery material at the predetermined position.

In an embodiment, the apparatus may further include a removal device forremoving at least a portion of a rolling compound from the confectionerymaterial.

In another embodiment, a method is provided for producing aconfectionery product. The method includes removing a rolling compoundfrom a confectionery material and non-contact printing an edibleink-indicia on the confectionery material. The method may includeremoving from about 80% to about 99% of the rolling compound from theconfectionery material.

In an embodiment, the removing is an act such as, for example, vacuumingthe rolling compound from the confectionery material, brushing therolling compound from the confectionery material, sponging the rollingcompound from the confectionery material, and combinations thereof.

In an embodiment, the method may further include non-contact printingthe edible ink-indicia on the confectionery material when theink-indicia is at the predetermined position.

In another embodiment, a method is provided for producing aconfectionery product. The method includes moving a confectionerymaterial to a predetermined position, detecting the presence of theconfectionery material at the predetermined position and non-contactprinting an edible ink-indicia on the confectionery material.

In an embodiment, the method includes removing a rolling compound fromthe confectionery material before the non-contact printing.

In an embodiment, a method for producing a chewing gum product isprovided. The method includes providing a consumer with the ability toselect an organoleptic component and producing a chewing gum productwith the organoleptic component after the consumer selection. The methodfurther includes delivering the chewing gum product to the consumer. AnInternet site may be provided to the consumer with a list oforganoleptic components. The chewing gum product may be delivered to theconsumer by way of mail or similar courier system.

In an embodiment, the method includes dispensing the organolepticcomponent on a surface of the chewing gum product.

In an embodiment, the method includes providing the consumer the abilityselect to an indicia, and producing the chewing gum with the indicia.The indicia may be printed with edible ink on a surface of the chewinggum product.

In an embodiment, the method may include generating a list oforganoleptic components in a computer-readable medium, receiving datathat selects at least one of the organoleptic components, generatinginstruction data from the received data; and transmitting theinstruction data to a dispensing device. The dispensing device may thendispense the organoleptic component onto a surface of an ediblesubstrate based on the instruction data.

In an embodiment, the received data may include indicia data, and theinstruction data may include indicia data printing instructions. Themethod may further include transmitting the indicia data printinginstructions to a printing device. The printing device may then print anedible ink-indicia on the surface of the edible substrate based on theindicia data printing instructions.

In an embodiment, a method of generating revenue is provided. The methodincludes allowing a consumer to create a custom chewing gum by selectingan organoleptic component, and producing a chewing gum product with theselected organoleptic component. The method may further include allowingthe consumer to select an indicia and producing the chewing gum productwith the indicia. The method may also include paying a fee by theconsumer, the fee based on the number of organoleptic components, thenumber indicia, the number of chewing gum products desired, andcombinations thereof.

An advantage of the present disclosure is to provide an improved methodfor making chewing gum.

Another advantage of the present disclosure is to provide an improvedchewing gum.

An advantage of the present disclosure is to provide confectioneryproducts printed with edible ink where the edible ink does notbleed-through the product.

Another advantage of the present disclosure is to provide aestheticallyappealing confectionery products.

Another advantage of the present disclosure is to provide confectioneryproducts that appear multi-layered or co-extruded.

Another advantage of the present disclosure is to provide aconfectionery product including trim material in the edible substrate.

A further advantage of the present disclosure is to provide asubstantially flat stick of chewing gum having edible ink printedthereon.

Another advantage of the present disclosure is to provide an apparatusfor non-contact printing an edible ink with improved adherence onconfectionery products.

Another advantage of the present disclosure is to provide an improvedmethod and apparatus for detecting defects in confectionery products.

A further advantage of the present disclosure is to provide high qualityedible ink-indicia by removing rolling compound from confectionerymaterial prior to non-contact printing the edible ink-indicia.

An advantage of the present disclosure is a method for producing acustomized chewing gum product.

Additional features and advantages are described herein, and will beapparent from, the following Detailed Description and the figures.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a schematic representation of an apparatus of the presentdisclosure.

FIG. 1A is a perspective view of a printing device of the presentdisclosure.

FIG. 2 is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 3 is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 4 is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 5 is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 6 is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 6A is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 7 is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 8 is a perspective view of an edible product of the presentdisclosure.

FIG. 9 is a perspective view of a printed edible product in a packagingof the present disclosure.

FIG. 10 is a perspective view of a printing device printing on an ediblesubstrate of the present disclosure.

FIG. 11 is a perspective view of an edible product and a packaging ofthe present disclosure.

FIG. 12 is a perspective view of a printing device printing and anedible substrate of the present disclosure.

FIGS. 13A, 13B, and 13C each are a perspective view of an apparatusdispensing an edible material onto an edible substrate of the presentdisclosure.

FIGS. 14A and 14B are each a perspective view of an apparatus dispensingan edible material onto an edible substrate of the present disclosure.

FIG. 15A is top perspective view of an event product of the presentdisclosure.

FIG. 15B is a bottom perspective view of the event product of FIG. 15A.

FIG. 16 is a perspective view of an event product of the presentdisclosure.

FIG. 17A is a top perspective view of an event product advertisement ofthe present disclosure.

FIG. 17B is a bottom perspective view of the event product advertisementof FIG. 17A.

FIG. 18 is a perspective view of a printing device and an ediblesubstrate of the present disclosure.

FIG. 19 is a perspective view of a confectionery product having anedible ink printed thereon of the present disclosure.

FIG. 20 is a perspective view of a confectionery product having anedible ink printed thereon of the present disclosure.

FIG. 21 is a perspective view of a confectionery product printed with anedible ink of the present disclosure.

FIG. 22 is perspective view of a confectionery product printed with anedible ink of the present disclosure.

FIG. 23 is perspective view of a confectionery product printed with anedible ink of the present disclosure.

FIG. 24 is a perspective view of an apparatus for printing an edible inkon a confectionery product of the present disclosure.

FIG. 25 is a perspective view of an apparatus for printing an edible inkon a confectionery product of the present disclosure.

FIG. 26 is a perspective view of an apparatus for printing an edible inkon a confectionery product of the present disclosure.

FIG. 27 is a perspective view of an apparatus for printing an edible inkon a confectionery product of the present disclosure.

DETAILED DESCRIPTION

Referring to the Figures, generally, and in particular to FIG. 1, aschematic view of apparatus 10 for producing a printed comestible isshown. Apparatus 10 may be a system for the continuous production of anedible product. Extruder 12 extrudes a continuous slab 14 of an ediblesubstrate onto a conveyor 16. Slab 14 may be any continuous mass of anedible material for conveyance in the manufacturing process.Consequently, the continuous slab may have any nonlimiting shape orgeometric form such as a rope, a sheet, a strand with any desiredthickness as is commonly known in the art. It is understood that an“edible” product or “edible” substrate is a composition that is suitablefor consumption and is non-toxic. An edible material may also be amaterial that complies with applicable standards such as food, drug,cosmetic (FD&C) regulations in the United States and/or Eurocontrolexperimental center (E.E.C.) standards in the European Union.Nonlimiting examples of suitable edible substrates include confectionerymaterials, pasta, extruded snacks such as crackers and snack chips,marshmallows, pastries, pet food, cereals, sausage, and cheese.

In an embodiment, the edible substrate may be a confectionery material.The confectionery material may be any hard candy, soft candy, chewinggum, or other confectionery substance, or compound that has a fluidphase or may take a flowable form. In other words, the confectionerymaterial may be any material that may be heated, melted, dissolvedmelted, form a syrup, or be dissolved in a liquid to become flowable asis commonly known in the art. The skilled artisan will appreciate thatthe moisture content (and concomitant viscosity) of the confectionerymaterial may vary greatly. The moisture content of the flowable phase ofthe confectionery substrate may typically be in the range of about 0.5%to about 20% by weight of the confectionery material. The flowableconfectionery material may be subsequently cooled or solidified at roomtemperature to form a solid or semi-solid confectionery. Nonlimitingexamples of suitable confectionery materials that are flowable or may beplaced into a flowable state include syrups, liquids or solids formaking hard candies, soft candies, lollipops, fondants, toffees,jellies, chewing gums, chocolates, gelatins and nougats, fruit leather,and combinations thereof. The confectionery material may include sugaror may be sugar-free. Coloring may be added to the confectionerysubstrate as desired. The confectionery material may also include apharmaceutical product or a medicament.

The edible substrate may be any edible comestible, material, orsubstrate as previously discussed herein. The edible substrate may alsohave planar surfaces, non-planar surfaces, or a combination of planarand non-planar surfaces. Further, the edible substrate may have a flat,a curved, a wavy, a convex (i.e., pellet, tablet, or bean-shaped), or aconcave surface contour, and may be coated or uncoated.

In an embodiment, the edible substrate may be a flat stick, or asubstantially flat stick of chewing gum, a chewing gum tablet, a chewinggum pellet, a coated chewing gum, a center-filled chewing gum, orcombinations thereof. The edible substrate may also include chewing gumtrim that is recycled back into a bulk mixer during manufacturing of thegum. One of ordinary skill in the art will appreciate that trimmaterial, such as trim chewing gum material, is material that has beenused in a previous final confectionery product or a batch or a run forproducing a final confectionery product. Trim material may includerework confectionery, scrap confectionery, or a blend of two or morevirgin or starting confectionery materials that have come into contactwith each other during a previous confectionery production process.

In an embodiment, slab 14 may be a center-filled extrudate. Nonlimitingexamples of suitable center fill materials include any liquid, syrup,paste, colloid, or solid edible material. In an embodiment, slab 14 maybe a confectionery material with a fill material such as boiled candy,hard candy, soft candy, toffee, jelly, syrup, paste, chewing gum, bubblegum, chocolate, gelatin, caramel, taffy, nougat, granular candy, andcombinations thereof.

Depending on the composition of the confectionery material, apparatus 10may or may not include a dusting device 18. For example, apparatus 10may not include a dusting device when slab 14 is a soft candy. In anembodiment, apparatus 10 may include dusting device 18 when slab 14 is achewing gum material. Dusting device 18 may disperse a dusting compound(such as talc or starch) upon slab 14 to reduce adhesiveness between theslab and apparatus components. In a further embodiment, a minimal amountof dusting compound may be applied to slab 14 in order to improve printquality.

Rollers 20 may be used to size or otherwise thin slab 14 to anydimension as desired. In an embodiment, rollers 20 may size slab 14 intoa flat or substantially flat sheet of confectionery material. In afurther embodiment, the sheet may have a thickness from about 0.058inches to about 0.062 inches, or about 0.060 inches. In yet a furtherembodiment, slab 14 may be extruded chewing gum in the form of a thickslab which may be reduced to a sheet of any desired thickness by way ofone or more calander rolls. Once the desired thickness is achieved, theslab may be printed, scored, and/or cut into final product dimensions.Alternatively, slab 14 may be sized to form pellet-shaped confectionerypieces.

After rollers 20 size slab 14 to the desired thickness, the rolledconfectionery material may be cut and/or scored by cutting device 22.Cutting device 22 may form individual confectionery pieces directly fromthe slabbed confectionery material 14 a. Alternatively, cutting device22 (such as a scoring device) may cut large sheets of confectionerymaterial which may be subsequently scored to form individualconfectionery pieces 24. Pieces 24 may proceed to a cooling device 26and onto further processing such as to a curing chamber 28, andoptionally a coating device 30 whereupon coated confectionery pieces 24a are formed. Uncoated or coated individual confectionery pieces 24, 24a may proceed to a packaging machine as is commonly known in the art.

As shown in FIG. 1A, apparatus 10 further includes a printing device 32for printing an ink composition onto either the continuous slab 14,continuous supply of individual confectionery pieces 24, or coatedconfectionery pieces 24 a. In an embodiment, printing device 32 may beany non-contact printing device as is commonly known in the art. As usedherein, “non-contact printing” is the application of an ink compositionto a substrate without the printing device touching a surface of thesubstrate to which the ink is applied. A non-contact printing deviceapplies or dispenses an ink composition directly to the substratewithout any intermediate structures between the printing device and thesubstrate. Non-contact printing may include spraying, dispensing, orotherwise applying an ink composition to one or more surfaces of thesubstrate. Thus, no part of the non-contact printing device touches thesurface of the edible substrate such as slab 14 and/or pieces 24, 24 a.

In a further embodiment, printing device 32 may be an ink jet printingdevice. Ink jet printers typically entail a print head in fluidcommunication with one or more ink reservoirs, the print head adaptedfor ink-jettable printing. In ink jet printing, the print head ejects orotherwise “jets” fine droplets of ink from the reservoir onto areceiving substrate. It is understood that printing device 32 may beconfigured to dispense or jet ink compositions or other fluidstherefrom. Indeed, any jettable fluid may be dispensed from printingdevice 32. A “jettable” fluid or material may be any material (solid orliquid) that has properties sufficient to allow the material to beselectively deposited by an ink jet material dispenser as is commonlyknown in the art. Ink jet printing is advantageous, particularly withrespect to comestibles as it provides 1) high resolution printing and 2)non-contact with the comestible thereby avoiding the risk of damage tothe comestible item. Non-limiting examples of suitable non-contactprinting devices include ink jet printing systems such as thermallyactuated ink jet dispensers, mechanically actuated ink jet dispensers,electrostatically actuated ink jet dispensers, magnetically actuated inkjet dispensers, continuous ink jet printers, drop-on-demand (also called“impulse”) ink jet printers, and acoustic ink jet systems.

In continuous inkjet systems, ink is emitted in a continuous streamunder pressure through at least one nozzle. The stream is broken up intodroplets by applying vibration or pressure pulses to the ink. This canbe achieved by vibrating the nozzle or the nozzle assembly by means of apiezoelectric crystal, or by immersing a vibration probe, for example apiezoelectric crystal rod, in the ink itself. Typically, the inkdroplets in continuous ink-jet systems are formed by a piezoelectriccrystal, which is vibrated at controlled frequency adjacent to the inkstream. To control the flow of ink droplets, the ink is charged byapplying a voltage between the ink jet before it breaks up into dropletsand a charge electrode, so that each droplet carries a known charge. Thecharged droplets then pass through a deflection electric field wherethey are deflected from their straight line of flight by the deflectionfield applied. The extent of deflection will determine the point atwhich the droplets strike a substrate passing the printer and the chargeand/or deflection fields are varied to direct the droplets to thedesired location on the substrate. Droplets which are not to be printedare not deflected but are caught in a catcher or gutter and are returnedto the ink reservoir for re-use.

Drop-on-demand jet systems, include piezojet and bubblejet (sometimesreferred to as thermal ink-jet) systems. In bubblejet systems, a bubbleis formed by a resistance heater in an ink reservoir. The resultingpressure wave from the bubble forces ink through the orifice plate, andas the heat is removed, the bubble begins to collapse and a droplet isejected. Alternatively, the drop-on-demand system may form discretedroplets of ink which are ejected from an array of nozzles past whichthe substrate passes, the nozzles being activated at the desiredfrequency and in the desired order to form the desired image on thesubstrate. Thus, the printer may be one in which ink under pressureflows to the nozzles via valving means which are actuated under thecontrol of a computer or the like to allow ink to flow to the requirednozzle to eject a droplet from that nozzle.

In acoustic ink jet printing, one or more acoustic beams emanating fromone or more acoustic radiators for illuminating the free surface of apool of liquid ink with respective acoustic beams. Each of these beamsusually is brought to focus at or near the surface of the reservoir(i.e., the liquid/air interface). Furthermore, printing conventionallyis performed by independently modulating the excitation of the acousticradiators in accordance with the input data samples for the image thatis to be printed. This modulation enables the radiation pressure whicheach of the beams exerts against the free ink surface to make brief,controlled excursions to a sufficiently high pressure level forovercoming the restraining force of surface tension. That, in turn,causes individual droplets of ink to be ejected from the free inksurface on demand at an adequate velocity to cause them to deposit in animage configuration on a nearby recording medium. The acoustic beam maybe intensity modulated or focused/defocused to control the ejectiontiming, or an external source may be used to extract droplets from theacoustically excited liquid on the surface of the pool on demand.Regardless of the timing mechanism employed, the size of the ejecteddroplets is determined by the waist diameter of the focused acousticbeam. Acoustic ink printing is attractive because it does not requiresmall nozzles or small ejection orifices. The size of the ejectionorifice is an important design parameter of an ink jet because itdetermines the size of the droplets of ink that the jet ejects. Acousticprinting has increased intrinsic reliability because there are nonozzles to clog. As will be appreciated, the elimination of the cloggednozzle failure mode is especially relevant to the reliability of largearrays of ink ejectors, such as arrays comprising several thousandseparate ejectors. Furthermore, small ejection orifices are avoided, soacoustic printing can be performed with a large variety of inks,including inks having higher viscosities and inks containing pigmentsand other particulate components.

Printing device 32 may include one or more jetting heads 34 in fluidcommunication with one or more or more reservoirs 36 by way of channel35 as shown in FIG. 1A. In an embodiment, reservoirs 36 may contain inkcomponents so that printing device may deliver an ink or ink compositionto the continuous slab, the individual pieces, or the coated pieces. Inan embodiment, printing device 32 may be configured with fourreservoirs, each reservoir containing edible ink compositions in typicalcolors such as cyan, magenta, yellow, and black or white in order toprovide multiple color images. Printing device 32 may be configured withmore or less reservoirs for more or less colors as desired. Each jettinghead 34 may include one or more nozzles as is commonly known in the art.For example jetting head 34 may include from 1 to 10, 50, 100, 500,1000, or 5,000 or more individual nozzles or jets. Each jetting head 34may be in fluid communication with one or more fluid reservoirs 36.Jetting heads 34 may be arranged in any desired manner to deliver an inkcomposition onto continuous slab 14, 14 a, pieces 24 and/or coatedpieces 24 a. For example, jetting heads 34 may be arranged in a singleline. Alternatively, jetting heads 34 may be arranged in a series oflines to form a matrix-type printing profile.

The ink composition may be any water-based ink, solvent-based ink,wax-based ink, absorbing ink, pigment-containing, or non-pigmentcontaining edible ink as is commonly known in the art. A water-based inkmay be considered an ink that contains more water than non-aqueoussolvent. Water-based inks typically include water, a pigment, adispersant (such as a polyol) for the pigment, and may contain one ormore non-aqueous solvents (such as one or more alcohols) and a dye. Inan embodiment, the ink composition may be a water-based pigmented inkhaving about 30% to about 85% by weight water, a pigment in an amountfrom about 3% to about 45% by weight of the ink, a dispersant, such asglycerine, polypropylene glycol, or polyethylene glycol in an amountfrom about 1.0% to about 50% by weight. In an embodiment, thewater-based pigmented inks may contain one or more dyes in an amountfrom about 100 ppm to about 2% by weight.

In an embodiment, the ink composition may be a solvent-based inkcomposition. A solvent-based ink composition may be considered an inkcomposition having more non-aqueous solvent than water. Solvent-basedink compositions may be either pigmented or non-pigmented and may befat- or oil-based. Solvent-based inks typically include an organicsolvent (ketone, alkanol, alkyl acetate, alkyl ester, alkyl-carboxylicacid) which permits the ink to adhere firmly to the substrate, thesolvent drying rapidly so that the printed ink resists smudging orsmearing allowing the printed substrate to be handled almost immediatelyafter printing. The organic solvent readily dissolves the dye/pigment,providing a wide range of ink compositions to be used with the printingdevice. In an embodiment, the solvent-based ink composition may bepigmented and have a non-aqueous solvent such as glycerine,polypropylene glycol, or polyethylene glycol present in a range fromabout 15% to about 80% by weight, water present in a range from about 1%to about 20% by weight, and pigment present in an amount from about 5%to about 50% by weight.

In an embodiment, the edible ink may be an absorbing ink. An absorbingink typically includes water, a pigment, a dispersant (such as a polyol)for the pigment, and may contain one or more non-aqueous solvents (suchas one or more alcohols) and a dye. In an embodiment, the absorbing inkmay be a water-based pigmented ink having about 30% to about 85% byweight water, a pigment in an amount from about 3% to about 45% byweight of the ink, a dispersant, such as glycerine, polypropyleneglycol, or polyethylene glycol in an amount from about 1.0% to about 50%by weight. In an embodiment, the water-based pigmented inks may containone or more dyes in an amount from about 100 ppm to about 2% by weight.

A nonlimiting example of an absorbing ink is a propylene glycol-basedink. Propylene glycol, known also as propane-1,2-diol, is usually atasteless, clear, oily liquid that is hygroscopic and miscible withwater, acetone, and chloroform. It is widely used in food applicationsbecause of its low toxicity, absence of colour and odor, excellentsolvent characteristics and good emollient properties. Propylene glycolcan also serve as a carrier for active ingredients and solvent incolors, emulsifiers, antioxidants and enzymes.

In an embodiment, the absorbing ink may contain propylene glycol,glycerine, water, one or more dyes, a stabilizing agent such as apolyglycerol ester, and a base such as sodium hydroxide. The propyleneglycol may be present in an amount from about 5-95% by weight of theabsorbing ink or any value therebetween. The glycerine may be present inan amount from about 5-95% by weight of the absorbing ink, or any valuetherebetween. The dye may be present from about 0.5% to about 5% byweight of the absorbing ink or any value therebetween. In an embodiment,the absorbing ink may contain about 45% by weight glycerine and about55% by weight propylene glycol. One of ordinary skill in the art willappreciate that the ratio of propylene glycol to glycerine may be variedin order to increase/decrease the amount of dye dissolved in orotherwise dispersed within the absorbing ink.

In an embodiment, the ink composition may be a wax-based edible ink(also known as a hot-melt edible ink). A wax-based-ink may include a dyedispersed or dissolved in a fat, wax, or oil. The wax may include anyfood grade wax, including such nonlimiting examples as microcrystallinewax, paraffin, and natural or synthetic wax. In a further embodiment,the wax-based edible ink may include from about 3% to about 6% by weightof an edible dye, from about 10% to about 20% by weight of hydrogenatedresins, and from about 74% to about 87% by weight of a wax such ascandela wax, carnauba wax, microcrystalline wax, and combinationsthereof.

The edible ink composition may contain a food grade dye or lake whereinspecified amounts of the dye/lake may be ingested by a human withoutgenerally causing deleterious health effects. Examples of food gradecompounds include those compounds “generally recognized as safe”(“GRAS”) by the United States Food and Drug Administration (“FDA”) andcolorants approved by the FDA for use in foods for human consumption.The food grade dyes used to produce the colored fluids may includesynthetic dyes, natural dyes, or combinations thereof. As used herein,the term “dye” denotes dyes which are soluble in water and/or in theother cosolvents, which contain substantial amounts of glycols and/orglycerine, employed in the present colored fluids. Nonlimiting examplesof suitable synthetic dyes include food grade Pontamine, Food Black 2,FD&C-Red #3, FD&C-Red #33, FD&C-Red #40, FD&C-Blue #1, FD&C-Blue #2,FD&C-Yellow #10, FD&C-Yellow #5, FD&C-Yellow #6, and FD&C-Green #3. FD&Cdyes that may be used include Red No. 3 (Erythrosine), Red No. 40(Allura Red), Yellow No. 6 (Sunset Yel. FCF), Yellow No. 5 (Tartrazine),Green No. 3 (Fast Green FCF), Blue No. 1 (Brilliant Blue FCF), Blue No.2 (Indigotine), and mixtures thereof. Suitable natural dyes includeturmeric oleoresins, cochineal extracts, gardenia extracts, and naturalcolors derived from vegetable juices. Other nonlimiting examples ofsuitable natural dyes include beet extract, grape skin extract, andchlorophyll containing extracts (e.g. nettle extract, alfalfa extractand spinach extract). To achieve a desired color tint or shade, thecolored liquids may include mixtures of more than one synthetic and/ornatural food grade dye. In a typical embodiment, the colored fluidscontain about 0.1 to 10 wt. % food grade dye on a dissolved solidsbasis.

In an embodiment, the ink composition may include additives such asflavorings, preservatives, antifoam agents, micronutrients, dispersionstabilizers, film formers, binders, a surface tension modifier, athickening agent, an antioxidant, a preservative, a buffering agent,and/or an antimicrobial agent as commonly known the art. The inkcomposition may also include adhesion enhancers such as a surfactant ora film forming resin. The surfactant may be cationic, anionic, oramphoteric and may include such nonlimiting examples as polyglycerololeate, monostearate, polysorbate, mono and diglyceride, andphospholipids such as lecithin. Nonlimiting examples of suitable filmforming resins may include such edible resins as acrylic co-polymers,rosin esters, shellac, polyvinyl esters, ketone resins, urea aldehyderesins, vinyl chloride/vinyl ether or vinyl acetate co-polymers,cellulose ethers and esters, polyamide resins, styrene/maleate resins,polyvinylpyrrolidone resins, vinyl pyrrolidone/vinyl acetateco-polymers, polystyrene resins, melamine resins, thermosetting acrylicresins, polyurethane resins and radiation curable acrylate resins. Theink composition may also include an organoleptic component and/or anactive agent as will be described in detail below.

It is understood that the ink composition may be compatible with theprinting device so as not to damage the jetting head components or causeinconsistent firing of jets. The ink composition may also be compatiblewith the edible substrate to provide a high resolution ink-indicia thatadheres to the edible substrate surface. In an embodiment, the ink is asolid or in a solid state at ambient temperature.

Printing device 32 may be placed anywhere along apparatus 10 to print,place, jet, or otherwise selectively eject an amount of ink compositiononto all or discrete portions of slab 14, 14 a confectionery pieces 24or coated confectionery pieces 24 a and form an ink-indicia thereon.Printing device 32 may be a single pass or a multiple pass printingdevice to form a single-color or multiple-color image on the substrate.For example, printing device 32 may be placed at location A to print anink-indicia onto slab of edible substrate 14 downstream of extruder 12and upstream of dusting device 18. Location A may be advantageous ascontact between the ink composition and the slab 14 is not impeded bythe presence of the dusting compound. Moreover, printing at location Amay be beneficial as slab 14 is typically at an elevated temperaturewhen exiting extruder 12. The elevated temperature of slab 14 maypromote rapid drying of the ink composition.

In an embodiment, printing device 32 may be placed at location B,downstream of dusting device 18 and upstream of rollers 20. Whenprinting device 32 is positioned at location B, a fast-drying, strongadherent ink may be used. Location B may be advantageous when distortionof the ink-indicia by rollers 20 is desired or non-detrimental to thefinished printed comestible product. Location B may also be utilizedwhen high resolution of the ink-indicia is not required. For example,the ink-indicia may be a strip, a streak or a simple geometric shapesuch as parallel lines, a circle, or polka dots, that does not loseshape and/or definition when expanded by sizing rollers 20.

In an embodiment, printing device 32 may be placed at location C,downstream of rollers 20 and upstream of cutting device 22. Printingdevice 32 may also be placed at location D, downstream of cutting device22 and upstream of cooling device 26. At location D, downstream ofcutting device 22 and upstream of cooling device 26, multiple sheetsand/or multiple individual pieces may be printed with an ink-indiciawith printing device 32. Location D may be advantageous as continuousindividual pieces 24 may be at an elevated temperature prior to enteringcooling device 26. The elevated temperature of pieces 24 may promote 1)drying of the ink composition and 2) adhesion of the ink composition tothe edible substrate surface.

In an embodiment, placement of printing device 32 at location E,downstream of cooling device 26 and upstream of curing chamber 28, maybe utilized when printing upon a hard or firm surface of the ediblesubstrate is desired. Location E may be advantageous when a slow-dryingink is used. In an embodiment, apparatus 10 may include first and secondprinting devices. The first printing device may be located or otherwisedisposed on a first side of the continuous supply of confectionerypieces 24 as denoted by E. The second printing device may be disposed onanother side of the supply of pieces 24 as denoted by E′. In thisconfiguration, first and second printing devices may print the edibleink composition onto opposing sides of pieces 24. The printing devicesmay be arranged in a top/bottom relationship. Alternatively, theprinting devices may be arranged in a first side/second siderelationship, such as first printing device on the left side of pieces24 and second printing device on the right side of pieces 24. The firstand second printing devices may deliver substantially simultaneously,the ink composition to opposing sides of the pieces. It is understoodthat multiple printing devices may be utilized anywhere along apparatus10 to deliver ink composition to opposing sides of slab 14, pieces 24 orcoated pieces 24 a.

In an embodiment, printing device 32 may also be positioned at locationF, downstream of coating device 30. At location F, the ink may includean adhesion enhancer, such as a wax for example, to promote adhesionwith the coating surface of the coated comestible. In a furtherembodiment, printing device 32 may be positioned anywhere along or uponthe packaging machine as desired. As herein described, the contents ofink composition and/or the printing device may be modified as necessarydepending on the placement of the printing device along apparatus 10.The apparatus may include additional features and embodiments asdisclosed in U.S. patent application Ser. No. 11/692,751 filed on Mar.28, 2007, the entire content of which is incorporated by referenceherein.

In an embodiment, printing device 32 may be used to form an edibleproduct 50 as shown in FIG. 2. Edible product 50 may include an ediblesubstrate 52 and an edible ink-indicia 54 formed from ink composition 53printed from printing device 32 and onto the substrate 52. Ink-indicia54 may include a feature 56. Printing device 32 may also dispense anorganoleptic component 58 corresponding to feature 56 of ink-indicia 54.Consequently, edible product 50 may include an ink-indicia 54 with afeature 56 and an organoleptic component 58 corresponding to thefeature.

In an embodiment, edible substrate 52 may be any edible comestible,material, or substrate as previously discussed herein. Edible substrate52 may have planar surfaces, non-planar surfaces, or a combination ofplanar and non-planar surfaces. Edible substrate 52 may have a flat, acurved, a wavy, a convex (i.e., pellet, tablet, or bean-shaped), or aconcave surface contour. The edible substrate may be coated or uncoated.In an embodiment, edible substrate 52 may be a confectionery material,such as a substantially flat stick of chewing gum as shown in FIG. 2.

As used herein, “ink-indicia” (or an “edible ink-indicia”) is an inkmark or an ink indication on the edible substrate (or on the slab).Ink-indicia 54 may be any single color or multiple color edible ink orink composition as discussed herein. Moreover, ink-indicia 54 may depictany symbol, object, alpha-numeric representation, letter, word, text,shape, fanciful shape, image, graphic, color, advertising indicia, orcombination thereof as desired. Nonlimiting examples of suitableink-indicia include images, photographs or pictures of people,characters, scenes, or landscapes; advertising indicia such as brandnames, trade names, logos, trademarks, text slogans; a processing codesuch as a bar code; words; objects; or any combination thereof. In anembodiment, ink-indicia 54 may be an inkjet-indicia.

As used herein, “feature” is a property of the edible substrate, acharacteristic of the edible ink-indicia, and combinations thereof.Nonlimiting examples of properties for the edible substrate include thestructure of the edible substrate (single layer, multiple layer,center-filled, coated, uncoated, co-deposited, coextruded), thecomposition of the edible substrate, an ingredient in the ediblesubstrate, the surface texture of the edible substrate (flat,substantially flat, convex, concave, curved, smooth, rough, wavy,contoured, irregular, jagged, indentations, protrusions), the hardnessof the edible substrate (hard, soft, chewy, pliable), and combinationsthereof.

Ink-indicia 54 may include a feature 56. Feature 56 may be anycharacteristic, aspect, attribute, component, element, quality, trait,or property, of ink-indicia 54. Feature 56 may include a portion of orall of ink-indicia 54. For example, FIG. 2 shows ink-indicia 54 disposedon the surface of edible substrate 52, ink-indicia 54 depicting an apple55. As previously discussed, apple 55 may be a single color or multiplecolors. In an embodiment, printing device 32 may eject the inkcomposition to discrete areas of edible substrate 32 as desired. Forexample, apple 55 may be a first color and the remaining areas of ediblesubstrate 52 may be a second color. In an embodiment, feature 56 mayentail the entirety of the ink-indicia, namely, the shape or image ofthe apple 55.

Edible product 50 also includes an organoleptic component 58 thatcorresponds to feature 56. Organoleptic component 58 may be anycomponent that is perceptible by the senses. Thus, organolepticcomponent may be any component that may be perceived or detectedvisually, by touch (i.e., by hand, tongue, or mouthfeel), audibly(sound), taste, and/or by smell (aromatic). Nonlimiting examples ofsuitable organoleptic components include a flavoring agent, a coolingagent, a heating agent, a mouthfeel agent (a component with a rough,fizz, or particulate texture), a tingling agent (Jambu extract, Vanillylalkyl ethers, Vanillyl n-butyl ether, spilanthol, Echinacea extract,Northern Prickly Ash extract, capsaicin, capsicum oleoresin, red pepperoleoresin, black pepper oleoresin, piperine, ginger oleoresin, gingerol,shoagol, cinnamon oleoresin, cassia oleoresin, cinnamic aldehyde,eugenol, cyclic acetal of vanillin, menthol glycerin ether, unsaturatedamides and combinations thereof), a sweetening agent, a souring agent, abittering agent, a teeth whitening agent, an anti-cavity agent, a breathfreshening agent, an audible agent (a cracking, fizzing, or poppingcomponent), and combinations thereof.

Organoleptic component 58 corresponds to feature 56. In other words,organoleptic component may be any sensory component that may beassociated with, or coordinated with feature 56. In particular,organoleptic component 58 may be any sensory-perceived component thattypically accompanies, is associated with, complements, emphasizes,accentuates, highlights, matches, relates to, is in accord with, linkswith, or is connected to feature 56. In an embodiment, printing device32 prints or otherwise jets organoleptic component 58 onto ediblesubstrate 52. In a further embodiment, organoleptic component 58 may bedisposed directly on ink-indicia 54 and/or feature 56. In yet a furtherembodiment, organoleptic component may be a component or element of theink or ink component dispensed from printing device 32 and used to formink-indicia 54. In yet another embodiment, printing device may dispenseorganoleptic component 58 to discrete portions of edible substrate 52(i.e., onto apple 55) or onto the entire surface of edible substrate 52.

For example, FIG. 2 illustrates printing device 32 dispensing inkcomponent 53 which forms ink-indicia 54 on the surface of ediblesubstrate 52. Ink-indicia 54 includes feature 56, the shape of an apple,on the surface of edible substrate 52. Printing device 32 also dispensesorganoleptic component 58 onto feature 56, namely apple 55. In anembodiment, organoleptic component 58 may be a flavorant such as anapple flavor, for example. Organoleptic component 58 may also include asouring agent, included with or distinct from the flavoring agent, thatwhen placed in contact with a person's mouth delivers a sour taste orsour apple taste to the consumer. Edible product 50 advantageouslyprovides a visually appealing product and a multi-sensory consumptionexperience, enjoyable to the consumer.

FIG. 3 shows printing device 32 being used to form edible product 60.Edible product 60 includes edible substrate 62 such as a chewy or softcandy with ink composition 63 dispensed from printing device 32 formingink-indicia 64. Ink-indicia 64 has feature 66, namely the shape of alemon. In this embodiment, edible substrate 62 may include a flavoringagent such as a lemon flavor, for example. Organoleptic component 68 mayinclude a souring agent, such as citric acid dispensed from printingdevice 32 in either liquid or particulate form. Organoleptic component68 may deliver a sour taste in conjunction with the lemon flavor whenedible product 60 is placed in the mouth of a consumer. In a furtherembodiment, organoleptic component 68 may have a particulate or granulartexture or rough mouthfeel when disposed upon the surface of ediblesubstrate 62. This may occur as organoleptic component may be dispensedas a solid particulate or dispensed as a liquid that may dry with agranular texture. As organoleptic component 68 is disposed on thesurface of edible substrate 62, organoleptic component 68 may deliver aninstant and up-front sour sensation accentuated with a grainy mouthfeelof the souring agent to a person when consuming edible product 60. Thismay occur when the portion of edible substrate 62 having ink-indicia 64comes into contact with the consumer's tongue. Thus, the consumer mayassociate the grainy mouthfeel of the particulate souring agent with theintense and instantaneous sour taste of the organoleptic component.Ink-indicia 64, feature 66, and organoleptic component 68 may therebyheighten consumer interest in product 60 by delivering an edible productwith a visually attractive ink-indicia in conjunction with acorresponding sensory experience adding to the excitement of consumingthe edible product.

In an embodiment, edible substrate 72 may be a stick of chewing gum. Thechewing gum may include flavorants and sweeteners as are commonly knownin the art. In an embodiment, organoleptic component 78 may be one ormore mint flavoring agents and/or a cooling agent and may be a componentof ink 73 or may be a distinct, stand-alone component dispersedseparately from the ink component from printing device 32. In anembodiment, organoleptic component 78 may be a cooling agent.Nonlimiting examples of suitable cooling agents include menthol,p-mentha-3,8-diol, 1-isopulegol, menthone ketals, menthyl lactate,monomenthol succinate, menthyl pyrrolidone carboxylate,3-1-menthoxypropane-1,2-diol (Takasago Cooling Agent, TCA),N-ethyl-p-menthane-3-carboxamide (WS-3), 2-isopropyl-N,2,3-trimethylbutyramide (WS-23), other cyclic and acyclic carboxamidesand 3,3,5-trimethylcyclohexanol, other like cooling agents, or mixturesthereof. In an embodiment, the organoleptic component 78, may bedisposed on feature 76 a, such as on the term “DOUBLEMINT,” oralternatively, organoleptic component 78 may be disposed on the term“MINT.” In another embodiment, organoleptic component 78 may be disposedon one or both of the arrowhead portions of feature 76 b. Thus,organoleptic component 78, the cooling agent, accentuates the feature ofthe ink-indicia—namely the concept or expectation of a minty or cooltaste sensation, particularly with the provision of an instantaneouswave or burst of cooling or mint sensation when edible product 70 isplaced in a consumer's mouth. In yet a further embodiment, edibleproduct 70 may include two organoleptic components—a cooling agent andone or more mint flavoring agents, for example—present anywhere onedible substrate 72 as previously discussed. Two or “double”organoleptic components jetted onto the surface of edible substrate 72highlight and augment features 76 a and 76 b of ink-indicia 74. Thisadvantageously increases the consumer's enjoyment when consuming edibleproduct 70. Thus, organoleptic component 78 corresponds to feature 76 a,76 b by accentuating, amplifying and highlighting a characteristic orproperty of the feature (mint=cool) and by playing on the meaning of theterm depicted by ink-indicia 74. The edible product may includeadditional features and embodiments as disclosed in U.S. patentapplication Ser. No. 11/692,756 filed on Mar. 28, 2007, the entirecontent of which is incorporated by reference herein.

In an embodiment, printing device 32 may be used to form edible product70 as shown in FIG. 4. Printing device 32 dispenses or jets inkcomponent 73 onto edible substrate 72 to form ink-indicia 74. In thisembodiment, the ink-indicia is an advertising indicia with multiplefeatures 76. Advertising indicia 74 includes a text feature 76 a asindicated by the term DOUBLEMINT. Advertising indicia 74 also includesfeature 76 b, a fanciful shape or logo, namely the two-headed arrow.Also dispensed from printing device 32 is organoleptic component 78 thatmay correspond or be associated with one of or both features 76 a or 76b. Organoleptic component 78 may be disposed on ink-indicia 74, feature76 a or feature 76 b. Alternatively, organoleptic component 78 may bedisposed other portions of edible substrate 72.

In an embodiment, printing device 32 may include a dosing controller 71as shown in FIG. 4. Dosing controller 71 may be in operativecommunication with printing device 32 to deliver a precise amount oforganoleptic component to edible substrate 72. Dosing controller 71 maybe a component of printing device 32 or a stand-alone unit. The skilledartisan will appreciate that with the provision of the organolepticcomponent concentration and provision of the jetted droplet volumedispersed from printing device 34, dosing controller 71 may beconfigured to deliver a precise amount of organoleptic component to thesubstrate. Thus, dosing controller 71 may be any data processor, flowregulator, flow rate sensor, timing device, or any combination thereofthat may be configured with printing device 32 capable of controllingthe number of jetted droplets of organoleptic component delivered toedible substrate 72. The organoleptic component may be a component ofink composition 73. Alternatively, the organoleptic component may bedispersed or dissolved in a carrier that does not include the inkcomposition. This carrier may be contained in a separate or dedicatedreservoir and may be ejected either simultaneously with ink composition73 or independently from ink composition 73.

In a further embodiment, dosing controller 71 may be used to dispense aprecise amount of organoleptic component 78 onto edible substrate 72. Asused herein “precision dose” or “precision dosing” is a quantity of acomponent (or the delivery of a quantity) that is within 0.01% of apredetermined quantity of the component. For example, when it ispredetermined to add 1.0 g of a flavoring agent to the edible substrate,a precision dose would be from about 0.9999 g to about 1.0001 g of theflavoring agent. The edible product 70 may include a precision dose ofink composition 73, together or separate from organoleptic component 78,or a combination thereof.

In an embodiment, dosing controller 71 may be used to deliver a quantityof organoleptic component to within about 0.01% of a predeterminedvalue. In a further embodiment, dosing controller 71 may be used todeliver an amount of organoleptic component not to exceed apredetermined value. This may be advantageous for the addition oforganoleptic components with high efficacy or regulated organolepticcomponents which excess amounts are not permitted.

In a further embodiment, dosing controller 71 may include a weightdetector 75. Weight detector 75, such as a scale for example, may be inoperative communication with dosing controller 71 to detect the weightof edible substrate 72. Dosing controller 71 may dispense a quantity oforganoleptic component droplets until a predetermined or thresholdweight value is detected by weight detector 75. Upon detection of thispredetermined weight value, dosing controller 71 may send a signal toprinting device 32 to cease ejection of the organoleptic component.

In a further embodiment, weight detector 75 may be used to provide aninitial weight of edible substrate 72. With a weight value of the ediblesubstrate, dosing controller 71 may determine how many droplets need bedispensed in order to provide the edible substrate with a predeterminedweight percentage of organoleptic component. In an embodiment, weightdetector 75 may be used to weigh each edible substrate 72 before theaddition of the organoleptic component. Based on the weight of ediblesubstrate 72, dosing controller 71 may selectively dispense a precisenumber of droplets to provide each individual edible product 70 with2.0% by weight of an organoleptic component, such as a cooling agent,for example. In an embodiment, dosing controller 71 may be used todeliver a quantity of organoleptic component within 0.01% of apredetermined value. Consequently, dosing controller 71 and weightdetector 75 may be used to tailor the amount of dispensed inkcomposition or organoleptic component based on the individual weight ofeach edible substrate. Thus, a plurality of edible products may beformed, with each edible product having the same or nearly the sameweight percentage of organoleptic component in each piece.

Utilization of dosing controller 71 is advantageous for the delivery oforganoleptic components with high efficacy such as high intensitysweetening agents, flavoring agents, cooling agents, or active agentsfor example. Dosing controller 71 may also be used to precisely dose anactive agent onto the surface of edible substrate 72. The active agentmay be a medicament, a pharmaceutical, a drug, a medication, or anycompound designed to be taken by a human as a medication to combat anillness or disease or to promote general health. The active agent may bea component of either the ink composition or the organolepticcomposition. Consequently, the active agent may be a component of theink-indicia and/or be disposed on or contact a feature of theink-indicia. Alternatively, the printing device may dispense or ejectthe active agent as a discrete ingredient onto the edible substrate.Nonlimiting examples of suitable medicaments may include any drug,vitamin, stimulant or other chemical or compound which is used forhealth related purposes. In an embodiment, the active agent may be abeneficial bacteria such as a probiotic including such nonlimitingexamples as lactobacillus, Escherichia, enterococcus, streptococcus,bifidobacterium, and sacharomyces. In a further embodiment, the activeagent may be a plaque reducing agent.

In an embodiment, printing device 32, dosing controller 71, and/orweight detector 75 may be used to precisely dispense a microdose of anorganoleptic component and/or an active agent onto edible substrate 72.As used herein, “microdose” is an ingredient, component, or agent havinga mass from about 0.01 mg to about 1 g, or any value therebetween. Anonlimiting example of a microdose is a component having a mass fromabout 0.1 mg to about 100 mg (with or without a carrier). In anembodiment, printing device 32, dosing controller 71, and/or weightdetector 75 may dispense any desired amount of an organoleptic component(such as a cooling agent, for example), in the range of 0.5 mg-3.0 mg.In a further embodiment, a 22 mg microdose of a plaque reducing agentmay be dispensed onto edible substrate 72.

In an embodiment, printing device 32 may be used to form edible product80 as shown in FIG. 5. Printing device 32 dispenses, ejects or jets inkcomponent 83 onto edible substrate 82 to form ink-indicia 84. Ediblesubstrate may be a soft candy or chewing gum. In this embodiment, theink-indicia 84 may be a slogan. In an embodiment, ink-indicia 84 mayinclude multiple features as each letter and/or word may be consideredan individual feature as the size, font, layout and design of eachletter/word may be varied as desired. Each letter or word may be printedwith single or multiple colors that may be the same or different thanthe color(s) used to print the other letters or words. For example, theterms “Gotta Have” may be a first color or a first multiple color setand the term “Sweet?” may be a second color or a second multiple colorset.

In an embodiment, edible product 80 may include feature 86 which may bethe term “Sweet.” An organoleptic component 88 may be jetted fromprinting device 32 onto any portion or discrete portions of edibleproduct 80. In an embodiment, organoleptic component 88 may be asweetening agent. The sweetening agent may be a sugar sweetener or maybe sugar-free and/or a high-intensity sweetener. Nonlimiting examples ofsuitable sugar sweeteners include saccharide-containing components suchas sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose,levulose, galactose, corn syrup, corn syrup solids, and the like, aloneor in combination, as are commonly known in the art. Non-limitingexamples of sugar-free sweeteners may include sucralose, aspartame,salts of acesulfame, alitame, saccharin and its salts, neotame, cyclamicacid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin,and the like, alone or in combination.

In an embodiment, the sweetening agent organoleptic component 88 may bedisposed on or contact the term “Sweet” or “Sweet?” on the surface ofedible substrate 82. Organoleptic component 88 may advantageouslyprovide an initial or up-front burst of sweetness when edible product 80is placed in a consumer's mouth thereby bringing more enjoyment andexcitement to the consumption of edible product 80. Organolepticcomponent 88 thereby corresponds to the “Sweet?” feature 86 ofink-indicia 84 by providing a sensory property (i.e., a sweet burst orsweet taste sensation) associated with the term “Sweet.”

In an embodiment, printing device 32 may be placed in operativecommunication with a controller 100 to form edible product 90 having ahigh resolution image as shown in FIG. 6. Controller 100 may be anyelectronic data processing device and/or electronic data storage mediasuch as a workstation, a personal computer, a laptop computer, apersonal data assistant, or any other processing device alone or inconjunction with an electronic memory device, such as an electronicimage storage device such as a computer, for example. Controller 100 maycontain suitable hardware, software and/or logic to convert a storedelectronic image into a series of commands in order to direct printingdevice 32 to selectively dispense or jet ink composition(s) onto thesurface of edible product 90 to replicate or duplicate the electronicimage on the surface of the edible substrate.

In an embodiment, a high resolution image stored in controller 100operatively connected to printing device 32 may be used to apply a highresolution image onto edible substrate 90 as shown in FIG. 6. Controller100 directs printing device 32 to selectively jet ink component 93 ontoedible substrate 92 to form an ink-indicia 94 that may be a highresolution image. In an embodiment, edible substrate 92 may be a stickof chewing gum. Ink component 93 may be one or more inks. The highresolution image may or may not be multicolored. Ink-indicia may 94 mayinclude feature 96 that may be portions of or the entirety of highresolution image such as a landscape scene or a mountain range. Forexample, ink-indicia 94 may include feature 96 a, a portion of the highresolution image, namely, the mountain top, or a snow-capped mountaintop. Ink-indicia 94 may further include feature 96 b, the mountain slopeor mountain base that may be a different color or colors than mountaintop feature 96 a.

Printing device 32 may dispense one or more organoleptic components 98to correspond with each feature. For example, the printing device may beused to dispense organoleptic component 98 a that is associated withmountain top feature 96 a. In an embodiment, organoleptic component 98 amay be a cooling agent, a tingling agent, a fizzing agent, or a teethwhitening agent, for example. In a further embodiment, mountaintopfeature 96 a may be white in color or otherwise depict a snow-cappedmountain top. Organoleptic component 98 a may be dispensed anywhere onedible substrate 92. In yet a further embodiment, organoleptic component98 a may be selectively dispensed or jetted directly onto mountain topfeature 98 a. In this way, organoleptic component 98 a advantageouslyhighlights the mountain top feature 96 a of ink-indicia 94. For example,organoleptic component 98 a as a cooling agent highlights the coolingaspect of a snow-capped mountain. Organoleptic component 98 a as afizzing agent emphasizes the melting of snow on a mountain top.

In an embodiment, organoleptic component 98 b may be selectivelydispensed on feature 98 b. Organoleptic component 98 b may be asubstance that may be further associated with mountains, the outdoors,or a rustic, organic, or nature-esque lifestyle. For example,organoleptic component 98 b may be a breath freshening agent or a teethwhitening agent, or a combination thereof. Organoleptic component 98 bthereby further emphasizes conceptions associated with landscape imageink-indicia 94, namely, a clean, good-smelling, good-feeling, outdoorsaura and active, lively lifestyle. These properties of edible product 90may promote or produce feelings of well-being, increased energy,increased motivation, increased self-assurance when edible product 90 isconsumed by a person.

In an embodiment, ink-indicia 94 may include feature 96 c, a surfaceembossment as shown in FIG. 6A. The surface embossment, may be anyindentation, protrusion, etching, or similar structure on the surface ofedible substrate 92. Protrusion 96 c may be formed during the chewinggum production process. For example, an embossment may be imprinted uponthe surface of edible substrate 92 during the sizing or sheeting processas is commonly known in the art. Feature 96 c may be the sole featurecorresponding to ink-indicia 94. Alternatively, feature 96 c may bepresent in conjunction with other features, such as features 96 a and/or96 b as shown in FIG. 6.

In an embodiment, feature 96 c may be a protrusion in registration withor otherwise associated with ink-indicia 94. Protrusion 96 c may be thematerial of edible substrate 92. Alternatively, protrusion 96 c may bean additional edible material. In other words, ink-indicia 94 may beprinted upon feature 96 c to provide an edible product with a highresolution image of a landscape with three-dimensional features as wellas organoleptic features corresponding to the ink-indicia. Features 98 aand/or 98 b may be selectively jetted directly onto feature 96 c. Forexample, edible product 90 may include ink-indicia 94 of a mountainrange printed upon feature 96 c, protrusions, with the slope and tops ofthe protrusions corresponding to the mountain slopes of feature 96 b andmountain tops of feature 96 a of the mountain image of ink-indicia 94.Organoleptic components 98 a and 98 b may be added to ink-indicia 94having features 96 a, 96 b, and 96 c to further accentuate mountain topfeature 96 a and mountain slope feature 96 b. Feature 96 c may therebyprovide a three-dimensional property to edible product 90. Edibleproduct 90 with high resolution ink-indicia advantageously provides theappearance of one or more mountains rising from the surface of ediblesubstrate 92 with the further trait of organoleptic componentscorresponding to the ink-indicia. Feature 96 c improves consumerinterest to edible product 90 and provides an additional mouthfeelsensory experience when edible product 90 is consumed.

In an embodiment, controller 100 and printing device 32 may be used toapply a high resolution image onto edible substrate 110 as shown in FIG.7. Printing device may eject or dispense one or more ink compositions113 onto edible substrate 112 to print a high resolution ink-indicia 114that may be an advertising indicia. In an embodiment, ink-indicia 114may cover the entire area of the exposed surface of edible substrate112. Advertising indicia 114 may be printed in both sides of ediblesubstrate 110, fully covering the edible substrate. Advertising indicia114 may have a high resolution, such as photographic image resolution,for example. In an embodiment, advertising indicia 114 may have aresolution of about 100 dpi or about 360 dpi or greater.

Advertising indicia 114 may have one or more features. For example,advertising indicia 114 in FIG. 7 includes feature 116 a, the term“JUICY FRUIT,” text in a decorative font, and a symbol, a double-headedfanciful arrow 116 b. Edible product 110 may or may not include asurface-applied organoleptic component. In an embodiment, anorganoleptic component 118 corresponding one or both features 116 a, 116b may be dispensed from printing device 32 onto the surface of ediblesubstrate 112. For example, organoleptic component 118 may be a fruitflavoring agent to emphasize the term “JUICY FRUIT” or “FRUIT.”Organoleptic component 118 may be dispersed anywhere on edible substrate112, or selectively dispersed on feature 116 a, for example.

In an embodiment, edible product 110 may be placed in a transparent,translucent, or otherwise see-through wrapper 120 as shown in FIG. 8. Ina further embodiment, edible product 110 may be a stick of chewing gum.Wrapper 120 permits ink-indicia 114 to be viewed or otherwise seenthrough wrapper 120. In an embodiment, the resolution of ink-indicia 114to is high enough to replicate or mimic the advertising indicia disposedon conventional opaque packaging substrates such as paper, plastic,foil, or packaging. Wrapper 120 may be made of any suitable transparentwrapping material such as a polymeric material, for example. Edibleproduct 110 and wrapper 120 may replace conventional wrapping systemsthat conceal the product from view until the wrapper is opened.

In a further embodiment, edible product 110 may be packaged intransparent package 122 with other products 110 as shown in FIG. 9.Package 122 may also be made of a transparent material permitting highresolution ink-indicia 114 to be seen through package 122. Eachindividual edible product 110 disposed in package 122 may or may not beindividually wrapped in wrapper 120. Package 122 may include a tab 124permitting access to the contents of the package. Edible product 110with wrapper 120 and/or package 122 may advantageously eliminate theneed for costly printed wrapping and packaging because of the visibilityof advertising indicia 114 therethrough. Wrapper 120 and/or package 122may thereby replace conventional opaque wrappers. Edible product 110with wrapper 120 and/or package 122 may also increase consumer attentionto edible product 110 because of the presence of the high resolutionadvertising indicia 114 directly on edible substrate 112 in conjunctionwith the absence of conventional packaging and wrapping. Thus, edibleproduct 110 with high resolution advertising indicia 114 with or withoutwrapper 120 or packaging 122, may be utilized to pique consumer interestin the edible product and consequently increase sales of edible product110. The edible product may include additional features and embodimentsas disclosed in U.S. patent application Ser. No. 11/692,765 filed Mar.28, 2007, the entire content of which is incorporated by referenceherein.

In an embodiment, printing device 32 (either alone or in conjunctionwith controller 100) may be used to prepare edible product 130 as shownin FIG. 10. Edible product 130 includes coated edible substrate 132. Thecoating of edible substrate 132 may be a hard or soft panned sugar orsugar-free coating. Pan coating entails applying successive layers ofsyrup to a center material, such as a confectionery or chewing gummaterial, and rotating and drying the material in a rotating pan. Thecoating may also be a wax or other hydrophobic material or protectivematerial alone or in combination with the pan coating as is commonlyknown in the art. In an embodiment, coated edible substrate 132 may be acoated chewing gum pellet.

Printing device 32 may eject an ink component 133 onto the surface ofcoated edible substrate 132 to form ink-indicia 134. Ink component 133may include ingredients such as adhesion enhancers, wax and/or othercomponents to promote adhesion to the surface of coated edible substrate132. In an embodiment, printing device 32 selectively jets ink component133 onto discrete areas of coated edible substrate 132 to formink-indicia 134 having a feature 136 of a random pattern. Anorganoleptic component 138, which may or may not be an ingredient of inkcomponent 133, may be dispensed by printing device 32 onto the surfaceof coated edible substrate 132. Organoleptic component may also includeingredients such as adhesion enhancers, wax, and/or other components topromote and ensure adhesion of the organoleptic component to the surfaceof coated edible substrate 132. In an embodiment, organoleptic component138 may be disposed on or otherwise contact ink-indicia 134.Organoleptic component may correspond or otherwise accentuate, enhanceor highlight ink-indicia 134. For example, ink-indicia 134 may be a coolcolor such as blue or white and organoleptic component 138 may be acooling agent. Alternatively, ink-indicia 134 may be a hot color, suchas red, and organoleptic component 138 may be a heating agent or a hot,or spicy flavoring agent such as cinnamon.

In an embodiment, printing device 32 may be used to prepare an edibleproduct 140 in packaging 141 that includes a plurality of coated ediblesubstrates 142 a, 142 b, and 142 c each having respective ink-indicia144 a, 144 b, 144 c, respective features 146 a, 146 b, 146 c andrespective organoleptic components 148 a, 148 b, 148 c disposed on thecoating surface. For example, coated edible substrate 142 a may includea blue ink-indicia 144 a with random pattern feature 146 a andorganoleptic component 148 a corresponding the blue color, such as ablueberry flavoring agent. Coated edible substrate 142 b may include anorange ink-indicia 144 b with random pattern feature 146 b and anorganoleptic component 148 b associated with an orange color such as anorange flavor. Coated edible substrate 142 c may include a green colorink-indicia 144 c with random pattern feature 146 c and an organolepticcomponent 148 c corresponding to green such as a lime flavoring agent.One ordinary skill in the art will appreciate the number of combinationsbetween ink-indicia, features and organoleptic components for theindividual edible pieces is limited only by one's imagination. Packaging141 may be made of a transparent or translucent material permitting theindividual coated edible substrates within packaging 141 to be viewed orotherwise be visible from the packaging exterior. A feature of edibleproduct 140, namely, the provision of multiple individual pieces—eachpiece with a random color, pattern and flavors—corresponds with and isfurther emphasized by random patterns of features 146 a, 146 b, 146 c.The random patterns, colors, flavors and combinations in which theindividual coated edible substrates may be consumed advantageouslyheightens consumer interest in edible product 140 and increases salesthereof.

In an embodiment, printing device 32 may be used to form edible product150 as shown in FIG. 12. Edible product 150 may include coated ediblesubstrate 152 upon which printing device 32 may selectively dispensefirst ink component 153 a and second ink component 153 b to formmulticolor ink-indicia 154. Ink-indicia 154 may include a feature 156that is a multicolored random pattern. Controller 100 may be used tocooperatively and selectively jet ink components 153 a and 153 b so asto cover substantially the entire surface of the coating. In anembodiment, feature 156 may be a random pattern of first ink composition153 a and a random pattern of second ink composition 153 b, the inkcompositions cooperatively ejected or in registration with each other soas not to contact the same portion of the coating surface.Alternatively, controller 100 and printing device 32 may jet inkcompositions 153 a, 153 b in an overlapping manner at discrete portionsthe coated surface to create select regions of a third color on thesurface of coated edible substrate 152.

A first organoleptic component 158 a may be selectively dispensed byprinting device 32 onto regions where first ink composition 153 a ispresent. A second organoleptic component 158 b may be selectivelydispensed upon second ink composition 153 b regions in a similar manner.In an embodiment, first organoleptic component 158 a may be aningredient of ink composition 153 a and second organoleptic component158 b may be an ingredient of second ink composition 153 b. Accordingly,each organoleptic component may be simultaneously dispensed itsrespective ink component.

In an embodiment, each organoleptic component corresponds to orotherwise accentuates the ink composition or feature with which it isassociated. For example, first ink composition 133 a may be a yellowcolor and first organoleptic component 138 a may be a flavoring agentcorresponding to yellow, such as a lemon flavoring agent, for example.Second ink composition 133 b may be a clean color, such as white colorand second organoleptic component 138 b may have a clean or cleaningproperty such as breath freshening agent or a teeth whitening agent toaccentuate the clean color. Edible product 150 provides a multiplecolored coated edible product having a distinct surface characteristicand appearance. The multiple colored ink-indicia with random patternfeature and a plurality of organoleptic components all disposed on thecoated surface advantageously provides an attractive comestible productto consumers.

In an embodiment, an apparatus 200 for preparing an edible substratewith a three-dimensional object is provided as shown in FIG. 13.Apparatus 200 includes a dispensing device 202 and a base 204. Base 204supports a substrate 206 below dispensing device 202. Substrate 206 maybe any edible substrate as previously discussed herein. Dispensingdevice 202 dispenses an edible material 208 onto substrate 206 in alayer by layer or an incremental manner to form or build athree-dimensional object on the surface of substrate 206.

Edible material 208 may be any edible material or substance aspreviously discussed herein. It is understood that edible material 208is flowable or otherwise placed in a fluid or flowable state whendispensed from dispensing device 202. In an embodiment, a hopper 210 maybe placed in fluid communication with dispensing device 202 by way ofconduit 214. Hopper 210 with receptacles 212 may be used to containedible materials that are solid or non-flowable at ambient conditions.Heating elements 216 may be used to heat materials held within hopper210 to maintain these materials in a flowable state. Conduit 214 may bea multiple channel conduit to deliver a plurality of flowable ediblematerials to dispensing device 202. A flow regulator such as a pump 218for example, may be operatively connected with hopper 210 and/or conduit214 to deliver flowable edible material to dispensing device 202.

Dispensing device 202 may be supported by support system 220 to movedispensing device 202 in a horizontal (crosswise) manner as indicated byarrows G and H respectively. Support system 220 may also move dispensingdevice in a vertical (up and down) manner. Support system 220 enablesdispensing device 202 to be movable with respect to base 204 andsubstrate 206. Alternatively, dispensing device 202 may be stationaryand base 204 may be movable to move substrate 206 with respect todispensing device 202.

In an embodiment, dispensing device 202 may be a non-contact printingdevice such as any ink jet printing device as described herein. In afurther embodiment, dispensing device 202 may be substantially similarto ink jet printing device 32. Dispensing device 202 may be adapted tojet or eject edible ink compositions as well as other edible materials.Reservoirs 222 may contain edible ink or may be adapted to contain anyother flowable edible material as discussed herein. Dispensing device202 may be further adapted to receive and subsequently jet or ejectflowable edible material transported through conduit 214. In anembodiment, dispensing device 202 may eject a single fluid containing aplurality of edible materials. Alternatively, dispensing device 202 mayinclude nozzles dedicated to dispense different flowable ediblematerials. For example, dispensing device 202 may include first nozzlesdedicated to the ejection of ink compositions and second nozzlesdedicated to the ejection of other fluid edible materials. Dispensingdevice 202 may dispense one or more different types of edible materialseither simultaneously or sequentially.

In an embodiment, a controller 224 may be in operative communicationwith dispensing device 202. Controller 224 may be any data processingdevice, such as a computer, that may generate three-dimensionalcoordinate data of an object, convert this data into commands, anddeliver these commands to support system 220 and dispensing device 202in order to form the three-dimensional object. Responsive to commandsgenerated by controller 224, support system 220 may move dispensingdevice 202 to pass over substrate 206 and sequentially dispense layersof flowable edible material 208 to build or form a three-dimensional(3-D) object 226 on substrate 206. The three-dimensional object may beany shape, size, design, or symbol as desired. Object 226 may includeany feature and corresponding organoleptic component or color(s) aspreviously discussed herein. The presence of 3-D object 226 on ediblesubstrate 206 advantageously piques consumer interest in the edibleproduct and promotes or otherwise contributes to the increase of salesof the edible product.

FIG. 13A shows an initial phase of the 3-D object formation. In theinitial phase, dispensing device 202 passes over substrate 206 anddispenses a first layer of flowable edible material 208 to form a baseportion or base layer 208 a of object 226. In other words, the initialpass places flowable edible material 208 in direct contact with thesurface of substrate 206. Once flowable edible material 208 contactssubstrate 206, it may dry and/or cool to a non-flowable phase or stateand become a non-flowable edible material.

In an embodiment, object 226 may be a 3-D advertising indicia 228 builtupon edible substrate 206 which may be a stick of chewing gum as shownin FIGS. 13A-13C. In an embodiment, flowable edible material 208 may beany confectionery material or chewing gum component having anon-flowable or solid state at ambient conditions or be dispersed ordissolved in a solution that may dry, at ambient, to a non-flowable orsolid state. Nonlimiting examples of suitable edible materials includeany confectionery material that may be placed in a fluid or flowablestate as described herein. Further suitable materials for the ediblematerial include elastomers; resin tackifiers; waxes; fats; mineralfillers; polysaccharides; gelatin; sugars; softeners such as glycerin,lecithin; hydrocolloids such as gum arabic, guar gum, cyclodextrin,celluloses, carrageenan, and agar; starch; and pectins. In addition,edible material 208 may be any ink component and/or organolepticcomponent as previously described herein. Dispensing device 202 maydispense ink, organoleptic components, from respective dedicated nozzlesor jets. Alternatively, a single dispensable fluid may be preparedcontaining a plurality of desired edible materials. This single fluidmay then be selectively dispersed from the dispensing device to formobject 226.

During a middle phase of object formation, dispensing device 202 mayapply middle layer of edible material 208 b onto substrate 206 as shownin FIG. 13B. It is understood that layer 208 b may a single layer or aplurality of layers. During the middle phase, dispensing device jetsadditional edible material 208 onto layer 208 a to form additionalmiddle layer or layers 208 b on object 226. Layer 208 b builds-up orincreases the height of object 226. In an embodiment, application oflayer 208 b further defines the size and shape of advertising indicia228. For example, with middle layer 208 b, voids in the application ofedible material are visible. As can be seen from FIG. 13B, the voidscorrespond to the text DOUBLEMINT in advertising indicia 228.

During a final phase of object formation, dispensing device 202 mayapply a top layer 208 c onto layer 208. It is understood that top layer208 c may include one or more individual layers of edible material 208.Top layer 208 c may complete formation of 3-D object 226. Multiplelayers 208 a, 208 b, and 208 c thereby form a multiple layered structurewhich correspondingly forms 3-D object 226. In an embodiment,application of top layer 208 c onto discrete areas of middle layer 208 bcompletes the formation of the text voids and further completes theshape and size of advertising indicia 228. One of ordinary skill in theart will realize that base layer 208 a and/or middle layer 208 b mayalso be the top layer at certain portions of object 226 where a middlelayer and/or a top layer are not applied as desired. 3-D object 226 maybe formed on a single surface of edible substrate 206 or on each of theopposing surfaces of substrate 206.

In a further embodiment, the amount of edible material 208 applied toform layers 208 a, 208 b, 208 c may vary at different areas of object226 as desired. In an embodiment, the layer heights may be adjusted toform 3-D advertising indicia 228 a height I greater at arrowhead ends230, 232 than a height J in a middle portion 234 of the advertisingindicia as shown in FIG. 13C. The composition of edible material 208 maybe varied to form a 3-D object having any color, ingredient, texture,and/or flavor, as desired. In a further embodiment dispensing device 202may be used to add layer(s) of edible material to any type of embossment(e.g., protrusion, indentation) present on the substrate. In anembodiment, edible material 208 may be added to an indentation presenton edible substrate 206. The edible material may coat the indentation.Thus, the 3-D object may be considered the coating of the indentation.

In an embodiment, edible product 240 may include edible substrate 242and 3-D object 244 disposed thereon. Object 244 may be a 3-Drepresentation of an image such as a landscape or mountain range asshown in FIGS. 14A and 14B. Object 244 may be layer-formed onto ediblesubstrate 242 using dispensing device 202 and may include a plurality ofcolors and a plurality organoleptic components. For example, ediblecomponent 240 may be dispensed to form mountain bases 246. Dispensingdevice 202 may also eject first color(s) and first organolepticcomponent(s) 250 a during formation of mountain bases 246. Duringlayer-by-layer formation of mountain tops 248, dispensing device 202 mayeject or jet second color(s) and/or second organoleptic component(s) 250b. In an embodiment, the first organoleptic component may correspond tothe mountain bases 246 and the second organoleptic component maycorrespond to the mountain tops 248 as previously discussed herein. Theapparatus may include additional features and embodiments as disclosedin U.S. patent application Ser. No. 11/692,769 filed on Mar. 28, 2007,the entire content of which is incorporated by reference herein.

In an embodiment, a method of increasing sales of an edible product isprovided. The method includes providing an edible product and printingan ink-indicia associated with an event on the edible substrate to forman event product. The event product may then be distributed to aconsumer.

The edible product may be any edible material or edible substance aspreviously described herein. Similarly, the ink-indicia may be anyink-indicia as previously described. The ink-indicia may be associatedwith an event. In other words, the ink-indicia may be any indicia thatcorresponds to, identifies, emphasizes, highlights, describes, details,augments, accentuates, links, denotes, or suggests, a particular event.The ink-indicia may be applied to the edible product to form the eventproduct by any method as herein described. In an embodiment, theink-indicia may be ink jet printed upon a surface of the edible product.In a further embodiment, the ink-indicia may include an organolepticcomponent. Provision of the event product advantageously piques aconsumer's interest in the edible product that otherwise may not belinked to an event. Associating an edible product with a particularevent may establish a new market segment for the edible product andcorrespondingly increase sales of the product. Indeed, the event productmay also be considered a novelty item and advantageously become aconsumer collection item.

The event may be any occurrence, happening, activity, social activity,affair, celebration, ceremony, incident, that may be identifiable by aperson or a consumer. The event may be an international activity (i.e.,the Olympics or World Cup) or a nationally recognized event (i.e.,presidential election) known or identifiable to a large number ofpeople. Alternatively, the event may be known to only a small segment ofsociety or a small number of people, club or private organization, suchas a trade show or a family reunion, for example. Nonlimiting examplesof suitable events include a current event (such as a hostage beingfreed); a sports event; a holiday (St. Valentine's Day, the Fourth ofJuly), a religious event, a political event such as a campaign, aspeech, or a local, regional, state, or federal election; a judicialruling (Martha jailed!); a seasonal event such as the Grammies or theOscars; a cultural event such as a music performance, an art exhibit, amovie, or a television program; and combinations thereof.

The event product may be distributed or otherwise provided to a consumeror potential consumers as is commonly known in the art. Nonlimitingexamples of suitable distribution or ways by which the event product maybe made available to or delivered to consumers includes distribution toretail stores, purchase or ordering from Internet sites, catalogs,mailings, and free sample product distributions.

In an embodiment, the distribution of the event product may occur duringa time period of before the event, during the event, or after the event.For example, event product 300 includes edible product 302 and anink-indicia 304 associated with a cultural event, namely a music concertas shown in FIGS. 15A and 15B. In an embodiment, edible product 302 maybe a confectionery product or a chewing gum product. Ink-indicia 304 maybe an ink-jetted indicia printed upon the surface of event product 300.Furthermore, ink-indicia 304 may be associated with the event byproviding text identifying the musical group, the date, and the locationof the event. Event product 300 may include feature 306, such as animage of a music performer. Feature 306 may be on the same side asink-indicia 304 or on an opposing side of the event product as shown inFIG. 15B.

In an embodiment, event product 300 may be distributed, made availableto, and sold to consumers before the event (i.e., before the musicalperformance). For example, event product 300 may be available and/ordisplayed at vending stands or vending machines, or by vendors locatedat the concert hall where the musical performance is to occur. Indeed,event product 300 may thereby be distributed or otherwise be availableto consumers before, during, and after the musical performance at theevent venue.

In an embodiment, the method may include awaiting a result of the eventand printing the result on the edible product. The resultant eventproduct may then be distributed to consumers within a short time periodafter the result or occurrence of the event. As shown in FIG. 16, eventproduct 310 includes edible product 312 and ink-indicia 314 associatedwith a sports event. Ink-indicia 314 may be text that associates theink-indicia to the sports event by identifying the sports event and theteams participating therein. Ink-indicia 314 may also include a resultof the event 316, such as a score. Event product 310 may further includefeatures 318 a, 318 b, such as first and second team colors (e.g., greenand gold) of the victorious team. Features 318 a, 318 b may furtheraccentuate or emphasize the event and/or the result.

In an embodiment, the production of event product 310 may occurimmediately upon completion of the result and/or the event. In anembodiment, the result may be printed on the edible substrate withinabout one second to about 24 hours of the occurrence of the result.Event product 310 may then be quickly distributed and/or made availableto consumers shortly after completion of the event. In an embodiment,event product 310 may be produced and distributed to consumers withinless than several days, or less than 24 hours or within 1 minute toabout 24 hours after the occurrence of the event and/or event result.The event need not be limited to a sports event. One of ordinary skillin the art will recognize that the method may be readily applicable topolitical elections, current events, movie premieres and other eventswith time-sensitive results associated therewith.

The skilled artisan will appreciate the advantages offered by rapidlyproducing and distributing an edible product associated with an event toconsumers shortly after completion of the event. Provision of eventproduct 310 to consumers within 24 hours of an event (particularly anevent with a time-sensitive result such as a sports score, electionresult or current event) advantageously increases sales of the edibleproduct by providing the product when consumer attention is focused onthe event. Provision of a time-sensitive event result (such as a sportsscore) with the event product further grabs consumer attention of theproduct translating into increased sales of the product. Thus, theconversion of a conventional edible product into an event product mayincrease sales of the current product. Relating a conventional edibleproduct to an event may also expand the market segment of the productand increase the number of target consumers for the edible productvis-à-vis the event product.

In an embodiment, a method of advertising is provided. The advertisingmethod entails providing an edible product and printing an ink-indiciaassociated with an event on the edible substrate to form an eventproduct. The method further includes providing an advertising indicia onthe event product to form an event product advertisement. Theadvertising indicia may be applied with the ink-indicia. Alternatively,the advertising indicia may be provided either before or afterapplication of the ink-indicia. The advertising indicia may or may notbe an ink jet print indicia. The event product advertisement may bedistributed before, during, and/or after an event as previouslydiscussed.

In an embodiment, event product advertisement 320 includes an edibleproduct 322 and an ink-indicia 324 associated with an internationalevent, such as the Olympics for example, disposed on a first side of theedible product as shown in FIG. 17A. In an embodiment, edible product322 may be a confectionery or a chewing gum product. Ink-indicia 324 maybe associated with the event by way of a symbol 326, such as the Olympicrings, as well as text 328 identifying the location and time of theevent. Event product advertisement 320 may also include a result 330that occurred during the event (i.e., silver medal for skater SashaCowen).

An advertising indicia 332 may be disposed on another side of edibleproduct 322 as shown in FIG. 17B. In an embodiment, advertising indicia332 may be ink jet printed upon the edible product 322. Advertisingindicia 332 may be any advertising indicia as described herein and mayinclude one or more features and one or more organoleptic componentscorresponding to the respective features. In an embodiment, eventproduct advertisement 320 may be packaged in transparent packaging aspreviously discussed.

In an embodiment, a confectionery product 510 is provided as shown inFIG. 18. The confectionery product 510 may include an edible substrate512 having a first surface 513 and an edible ink 516 dispensed from aprinting device 520 onto the first surface 513 of the edible substrate512 forming an edible ink-indicia 518. In this embodiment, the ediblesubstrate may also have a second surface 514 opposing the first surface513. The edible ink 516 may be applied to one or both of the surfaces513, 514. Moreover, the edible ink 516 may be applied to one or bothsurfaces 513, 514 so as to cover at least about 5% of either or bothsurfaces 513, 514, or from about 5% to about 100% of either or bothsurfaces 513, 514 or any value therebetween. In an embodiment, theedible ink 516 may cover at least about 50% of either or both surfaces513, 514, or from about 50% to about 100% of either or both surfaces513, 514 or any value therebetween. In a further embodiment, the edibleink 516 may cover from about 75% to about 100% or about 75%, of eitheror both surfaces 513, 514 or any value therebetween. In yet anotherembodiment, the edible ink 516 covers about 100%, or 100%, of either orboth surfaces 513, 514.

As is also shown in FIG. 18, the printing device 520 for printing theedible ink 516 is used to apply the edible ink 516 onto the surface ofthe edible substrate 512 to form the edible ink-indicia 518. A transportdevice such as a conveyor (not shown) may move the edible substrate 512under the printing device 520 as shown by direction arrow AA.Alternatively, the edible substrate 12 may be stationary with theprinting device 20 being movable over the edible substrate 512.

The printing device 520 may be any non-contact printing device disclosedherein. For example, the non-contact printing device may be a spraydevice. In an embodiment, the printing device 520 may be an edibleinkjet printing device. Similarly, the edible ink 516 may be an edibleinkjet ink as discussed herein. It is understood that the printingdevice 520 may be configured to dispense or jet ink compositions orother fluids therefrom. Indeed, any jettable fluid may be dispensed fromprinting device 520. A “jettable” fluid or material may be any material(solid or liquid) that has properties sufficient to allow the materialto be selectively deposited by an inkjet material dispenser as iscommonly known in the art. Inkjet printing is advantageous, particularlywith respect to comestibles as it provides 1) high resolution printingand 2) non-contact with the comestible thereby avoiding the risk ofdamage to the confectionery product.

The printing device 520 may include one or more printing heads 522 influid communication with one or more or more reservoirs 524 by way of achannel 526, as shown in FIG. 18. The reservoirs 524 may contain anedible ink so that the printing device 520 may print an edible ink ontoan edible substrate. The printing device 520 may be configured with morethan one reservoir 524, each reservoir 524 containing an edible ink intypical colors such as cyan, magenta, yellow, and black or white inorder to provide multiple color images and depending on the number ofcolors desired. Similarly, in an embodiment, the printing device 520 maybe configured with four printing heads 522. Each printing head 522 mayinclude one or more nozzles as previously discussed herein. Eachprinting head 522 may be in fluid communication with one or more fluidreservoirs 524. The printing heads 522 may be arranged in any desiredmanner to deliver an edible ink-indicia onto an edible substrate. Forexample, the printing heads 522 may be arranged in a single line.Alternatively, the printing heads 522 may be arranged in a series oflines to form a matrix-type printing profile. The printing device 520may be a single pass or a multiple pass printing device to form asingle-color or multiple-color image onto an edible substrate. In anembodiment, the printing device 520 is a single pass device thattraverses an edible substrate once during printing.

The printing device 520 may consist of any number of color-jets in anassembly. More specifically, the printing device may consist of afour-color jet assembly in an eight wide by four deep arrangement. In anembodiment, the printing device 520 may include 256 nozzles per 2.8inches (vertical), or about 91 nozzles in the vertical direction. Thewidth of each ejected dot may be from about 0.0166 inches to about0.0037 inches (horizontal). In other words, the ink may be dispersed inthe horizontal direction from about 60 dots per inch to about 400 dotsper inch or any value therebetween. The drop volume of the edible inkthrough the print heads may be approximately 80 pL. The skilled artisanwill appreciate that the ink concentration is dependent upon 1) the rateor speed in which the edible substrate 512 passes under the printingdevice 520 and 2) the rate in which the print head assembly ejects theink droplets. Thus, the printing device is capable of ejecting 36,400dots per square inch (91 vertical×400 horizontal). The dot concentrationupon the edible substrate 512 may be varied as desired. For example,operating the print head at about 10% capacity yields an inkconcentration of about 3600 dots per square inch. In another example,operating the print head assembly at 25% capacity yields an inkconcentration of 9100 dots per square inch on the edible substrate 512.Thus, the dot concentration upon the edible substrate 512 may be fromabout 3600 dots per square inch to about 36,400 dot per square inch, orany value therebetween.

In an embodiment, the printing resolution may be from about 60 dots perinch to about 400 dots per inch or any value therebetween. In anembodiment, the printing resolution may be from or about 60 dots perinch to about 120 dots per inch, or about 100 dots per inch per color.

Any of the printing devices described herein may print have highresolution printing capacity. As used herein, “high resolution” is ahorizontal dot concentration greater than 100 dpi to about 400 dpi, orany value therebetween. Thus, a non-limiting example of a highresolution image is an image having a dot concentration from about 9100dots per square inch (91 vertical nozzles×100 dpi) to about 36,400 dotsper square inch (91 vertical nozzles×400 dpi), or any valuetherebetween.

It is understood that the edible ink 516 may be compatible with theprinting device 20 so as not to damage any printing head components orcause inconsistent firing of jets. The edible ink 516 may also becompatible with the edible substrate 512 to provide a high resolutionedible ink-indicia 518 that adheres to the edible substrate 512.

In an embodiment, the printing device 520 delivers the maximum amount ofartificial colorants allowed by a regulatory agency such as the FDA, EECor similar governmental agency. Thus, provision of the edible substrate532 with the edible ink 536 applied thereto yields a confectioneryproduct will all, or substantially all, of the color on the outersurface. This advantageously provides a confectionery product having anextremely vibrant color that is both aesthetically pleasing and highlyattractive to consumers.

FIG. 19 illustrates a confectionery product 530 having an ediblesubstrate 532 and an edible ink 536 printed thereon. The ediblesubstrate 532 may comprise a body 533, a first surface 534 and a secondsurface 535, where the surfaces 534, 535 are located on opposite sidesof the edible substrate 532. The edible ink 536 may be applied to one orboth of the surfaces 534, 535. Moreover, the edible ink 536 may beapplied to one or both surfaces 534, 535 so as to cover at least about5% of either or both surfaces 534, 535, or from about 5% to about 100%of either or both surfaces 534, 535 or any value therebetween. In anembodiment, the edible ink 536 may cover from about 50% to about 100% ofeither or both surfaces 534, 535 or any value therebetween. In anotherembodiment, the edible ink 536 may cover from about 75% to about 100% ofeither or both surfaces 534, 535 or any value therebetween. In yet afurther embodiment, the edible ink 536 may cover about 100%, or 100%, ofeither or both surfaces 534, 535.

The edible ink 536 may form an edible ink-indicia 538. Edibleink-indicia 538 may be any edible ink-indicia desired. The edibleink-indicia 518 may be any single color or multiple color edible ink orink composition as discussed herein. Further, the edible ink-indicia 518may also be directed toward certain events and/or advertising. The eventmay be any event as previously disclosed herein and may further includeany occurrence, happening, activity, social activity, affair,celebration, ceremony, incident, that may be identifiable by a person ora consumer. The event may be an international activity (i.e., theOlympics or World Cup) or a nationally recognized event (i.e.,presidential election) known or identifiable to a large number ofpeople. Alternatively, the event may be known to only a small segment ofsociety or a small number of people, club or private organization, suchas a trade show or a family reunion, for example. Non-limiting examplesof suitable events include a current event (such as a hostage beingfreed); a sports event; a holiday (St. Valentine's Day, the Fourth ofJuly), a religious event, a political event such as a campaign, aspeech, or a local, regional, state, or federal election; a judicialruling (Martha jailed!); a seasonal event such as the Grammies or theOscars; a cultural event such as a music performance, an art exhibit, amovie, or a television program; and combinations thereof.

Moreover, the edible ink-indicia 518 may be any edible ink-indicia asdisclosed herein. The edible ink-indicia 518 may be an inkjet-indicia.The edible ink-indicia may include any feature as disclosed herein. Forexample, the edible ink-indicia 548 may include a green shamrock 547 formarketing during St. Patrick's Day, as is shown in FIG. 20, anddiscussed herein below. The feature may include a portion of or all ofthe edible ink-indicia 518. In an embodiment, any organoleptic componentas previously discussed herein may be dispensed on the edible substrate.

Further, each letter and/or word in the edible ink-indicia 518 may beconsidered an individual feature as the size, font, layout and design ofeach letter/word may be varied as desired. Each letter or word may beprinted with single or multiple colors that may be the same or differentthan the color(s) used to print the other letters or words. For example,the letters “WUBMV” may be one color, while the letters may be outlinedin another color, such as white. As shown in FIG. 19, the unprintedportion 531 a of the first surface 534 of the substrate 532 may remainunprinted or may be another color such as, for example, yellow. Portions531 b, 531 c, 531 d, 531 e may be other colors as desired to produce amultiple colored confectionery product. In an embodiment, confectioneryproduct 530 may include four colors (such as yellow, red, blue, andblack) in addition to uncolored portion 531 a.

One having ordinary skill in the art will appreciate that the coloring,shading, texture, size, shape, etc., may vary depending on specificembodiments or market demand, for example. Further, the term “JUICYFRUIT” may be presented in a decorative font, color, layout and designthat is different from earlier packaging designs. The ability of amanufacturer to vary the features of the edible ink-indicia may help todraw the consumer's attention to the product, thereby increasingconsumer appeal in the product.

As is further illustrated in FIG. 19, in an embodiment, the edible ink536 does not extend through the body 533 of the edible substrate 532,and therefore is not visible on the second surface 535 of the ediblesubstrate 532. For example, the edible ink 536 may absorb a certaindistance 539 a into the edible substrate 532. However, the edible ink536 does not absorb through the entire thickness 539 of the ediblesubstrate 532. In other words, since the edible ink 536 does not extendcompletely through the body 533 of the edible substrate 532, one havingordinary skill in the art would recognize that the edible ink 536 wouldnot be visible on the second surface 535 of the edible substrate 532 ifthe edible ink 536 were applied only to the first surface 534.

In an embodiment, the edible ink 536 may absorb a distance 539 a that isabout 1% to about 25%, or about 10%, or any value therebetween of thethickness 539 of the edible substrate 532. Similarly, the edible ink 536may absorb a distance 539 a that is about 5% to about 50% of thethickness 539 of the edible substrate 532. For example, typical sticksof chewing gum have thicknesses of about 0.068 inches for sugarlesschewing gum sticks and about 0.072 inches for chewing gum sticksincluding a sugar component. Therefore, with a sugarless stick ofchewing gum, the edible ink 536 may absorb a distance 539 a that isabout 0.00068 inches to about 0.017 inches, or about 0.0068 inches, orany value therebetween, or about 0.0034 inches to about 0.034 inches ofthe thickness 539 of the edible substrate 532. Similarly, with a chewinggum stick having a sugar component, the edible ink 536 may absorb adistance 539 a that is about 0.00072 inches to about 0.018 inches, orabout 0.0072 inches, or any value therebetween, or about 0.0036 inchesto about 0.036 inches of the thickness 539 of the edible substrate 532.As a further example, typical chewing gum tabs have thicknesses of about0.141 inches and typical chewing gum pellets have thicknesses of about0.156 inches. Therefore, with a chewing gum tab, the edible ink 536 mayabsorb a distance 539 a that is about 0.00141 inches to about 0.03525inches, or about 0.0141 inches, or any value therebetween, or about0.00705 inches to about 0.0705 inches of the thickness 539 of the ediblesubstrate 532. Similarly, with a chewing gum pellet, the edible ink 536may absorb a distance 539 a that is about 0.00156 inches to about 0.039inches, or about 0.0156 inches, or any value therebetween, or about0.0078 inches to about 0.078 inches of the thickness 539 of the ediblesubstrate 532.

In an embodiment, and in order to prevent edible ink 536 from extendingthrough body 533 of the edible substrate 532 and being visible on thesecond surface 535 of the edible substrate 532 (that is, to prevent theedible ink 536 from being visible on surface 535), the edible ink 536may be printed on the edible substrate 532 at a dot resolution of lessthan about 100 dots per inch, as will be discussed herein.

In an embodiment, the confectionery product 530 shown in FIG. 19includes an edible ink-indicia 538 including the letters “WUBMV,” anacronym for the phrase “Will You Be My Valentine.” Because the product530 is associated with St. Valentine's Day, the product 530 may bemarketed prior to St. Valentine's Day to increase consumer appealassociated with the product 530. The edible ink-indicia 538 may furtherinclude an advertisement such as the term “JUICY FRUIT” text indecorative font with the double-headed fanciful arrow symbol 37associated therewith. One of ordinary skill in the art will appreciatethe myriad of possibilities by which the ink-indicia printed upon theconfectionery product may be associated with an event (such as aholiday).

FIG. 20 also shows a confectionary product 540 similar to theconfectionary product 530 in FIG. 19 but having an edible ink-indicia548. The edible ink-indicia 548 of FIG. 20 is directed toward St.Patrick's Day as is evidenced by the indicia 547 of a shamrock. Theproduct 40 also includes an advertisement for a specific brand ofchewing gum, Winterfresh, as is shown by the edible ink 546. In anembodiment, the edible ink 546 may cover from about 80% to about 95% ofthe edible substrate 542. Further, the lettering of the word Winterfreshmay be one color, the shamrock 547 may be another color, and theremaining portion of the edible substrate 542 outside of the lettertracing 541 may be another color. One of ordinary skill in the art willrecognize that colors, lettering, textures, etc. may change depending onspecific embodiments or market demand. Further, the edible ink-indicia548 may include a feature and/or an organoleptic component as previouslydescribed herein. For example, the shamrock 547 may have green coloringand may have an added breath freshening agent or mint flavor depositedthereon.

FIG. 21 illustrates a stick of chewing gum 550 having a co-extruded ormulti-layered appearance. In an embodiment, the chewing gum 550 includesan edible substrate 552, a first surface 554 and a second surface 556.When an edible ink 558 is applied to about 100%, or 100%, of the firstsurface 552 of the chewing gum 550, the edible ink 550 may be allowed toabsorb partially into the edible substrate as shown by the absorbeddistance 559. Therefore, a side view or cross-sectional view of thechewing gum 550 reveals the color of the edible ink 558 that hasabsorbed partially through the edible substrate 552 and gives thechewing gum 550 the appearance of having two layers and the appearanceof a co-extruded product. For example, if the edible ink 558 is coloredblue and the edible substrate 552 is colored white, the chewing gum 550will appear to have been co-extruded from a batch of chewing gum coloredblue and a batch of chewing gum colored white.

Similarly, FIG. 22 illustrates a stick of chewing gum 560 having aco-extruded or multi-layered appearance. In an embodiment, the chewinggum 560 has an edible substrate 562, a first surface 564, and a secondsurface 566. In this embodiment, however, an edible ink 568 is appliedto the entirety of both the first surface 564 and the second surface 566of the chewing gum 560. That is, about 100%, or 100%, of surfaces 564and 566 are covered with the edible ink 568. Accordingly, the edible ink568 may absorb partially into the edible substrate 562 from bothsurfaces 564, 566 as shown by the numbers 567 and 569, respectively. Inthis embodiment, therefore, the edible substrate 562 of the chewing gum560 appears to consist of three separate layers, as is clearlyillustrated by the cut-away section of FIG. 22. For example, if anedible ink 568 colored blue is printed onto the first surface 564 of theedible substrate 562, an edible ink 568 colored red is printed onto thesecond surface 566 of the edible substrate 562, and the edible substrate562 is white, the chewing gum 560 will appear to have been co-extrudedfrom a batch of chewing gum colored blue, a batch of chewing gum coloredred, and a batch of chewing gum colored white. Moreover, a chewing gum560 printed with the colors red, white and blue may be marketed prior toJuly Fourth to increase consumer appeal for the chewing gum 560.Alternatively, a chewing gum printed with the colors red, white and bluemay also have organoleptic components associated with the colors. Forexample, if an edible ink 568 colored blue is printed onto the firstsurface 564 of the edible substrate 562, and an edible ink 568 coloredred is printed onto the second surface 566 of the edible substrate 562,the first surface 564 may have a blueberry flavor associated therewithand the second surface 566 may have a strawberry flavor associatedtherewith.

In an embodiment, a trim material may be incorporated into the ediblesubstrate. In an embodiment, the edible substrate may contain from about1% to about 50% by weight trim material or any value therebetween. In afurther embodiment, the edible substrate may contain from about 10% toabout 20% by trim material. The trim material may be used in conjunctionwith the edible ink to provide an aesthetically pleasing chewing gum. Asused herein, “trim material” is confectionery material that has beenused in a previous confectionery product manufacturing process. Trimmaterial may include rework confectionery, scrap confectionery, or ablend of two or more virgin or starting confectionery materials thathave come into contact with each other during a previous confectioneryproduction process. In other words, trim material may have been astarting material in a previous confectionery manufacturing process.Trim material is often difficult to recycle or incorporate into afinished confectionery product as the organoleptic characteristics ofthe trim material may be unpredictable and difficult to control.Consequently, the appearance, taste, smell, color, texture, andmouthfeel of trim material may be unpredictable. This unpredictabilityof trim material typically results in trim material being discarded.This results in waste and a decrease in product yield. In thissituation, edible ink may be used to cover or mask the inconsistenciesin the color or texture of the trim material when it is incorporatedinto a new gum base batch to be re-rolled, scored, packaged and sold.For example, the edible substrates 552 and 562 of FIGS. 21 and 22 mayinclude trim material that has been printed on with edible ink. Thus,the edible ink 558 may mask or cover any inconsistencies in the ediblesubstrate 552 (FIG. 21). Similarly, the edible ink 568 may cover or hideany inconsistencies in the edible substrate 562 (FIG. 22). This processmay not only provide the consumer with an appealing chewing gum producthaving a co-extruded or multi-layered look, but may also improve andincrease production economies by allowing reuse of the chewing gum trimto create a final chewing gum product.

As a further example, FIG. 23 shows a stick of chewing gum 570 having aco-extruded or multi-layered appearance. In an embodiment, the chewinggum 570 may have an edible substrate 572, a first surface 574 and asecond surface 575. In this embodiment, however, an edible ink 576 maybe applied to either surface 574, 575 or both the first surface 574 andthe second surface 575 of the edible substrate 572 in a random, wavypattern. The non-shaded areas 577 represent areas of the ediblesubstrate 572 that were not printed with edible ink 576. However, in theshaded areas that were printed with the edible ink 576, the edible ink576 may be allowed to absorb partially into the edible substrate 572from both surfaces 574, 575 as is shown by the numbers 578 and 579,respectively. FIG. 23 illustrates that the edible ink 578 may be appliedto the edible substrate 572 continuously or intermittently as a printingdevice traverses the edible substrate 572. One having ordinary skill inthe art would recognize that patterns, colors, etc., of the edible ink576 printed onto the edible substrate 572 are limited only by one'simagination.

As illustrated, variations on embodiments discussed in the presentdisclosure are essentially limitless. One having ordinary skill in theart will recognize that features, patterns, colors, shading, texturing,shape, font, layout, design and other characteristics that may beassociated with a printed confectionery product may change depending oninfluences such as personal preferences or market demand. For example, aconsumer may be able to utilize the Internet to create his or her ownpersonal design on a confectionery product such as chewing gum yieldinga customized product. The consumer may log on to a website maintained bya chewing gum manufacturer and enter the exact words, phrase, coloring,shading, textures, etc., that the consumer wishes to have printed on aconfectionery product. The consumer may also provide or send to thechewing gum manufacturer an image, such as a photograph, which thechewing gum manufacturer may non-contact print on a chewing gum. Theconsumer may also choose one or more organoleptic components to bedispensed on the chewing gum. For example, a consumer may choose thephrase “Happy Birthday, Hunter!” to be printed in red edible ink on astick of chewing gum with a birthday cake having candles printed besidethe font. The chewing gum manufacturer may subsequently print the phraseon one or more pieces of chewing gum and/or packages, package theprinted chewing gum based on the consumer's desires, and deliver thecustomized gum product to the consumer.

In an embodiment, a method for producing an chewing product is provided.The method includes providing a consumer with the ability to select anorganoleptic component, and producing a chewing gum product with theorganoleptic component after the consumer selection. The chewing gumproduct having the selected organoleptic component is then delivered tothe consumer.

In an embodiment, the method includes providing an Internet site with alist of the organoleptic components. The Internet site is supported byor otherwise hosted by a Web site server as is commonly known in theart. The consumer may visit the Internet site and select one or moredesired organoleptic components from the list of organoleptic componentsdisplayed on the site. The selected organoleptic component(s) may thenbe added to the final chewing gum product. The selection by the consumeris then sent to a production facility whereby the selected organolepticcomponents are added to a chewing gum substrate. The chewing gumsubstrate may be any chewing gum material as previously discussedherein.

In an embodiment, a processor generates the list of organolepticcomponents in a computer-readable medium. The processor may be any dataprocessing device capable of generating the list of organolepticcomponents as is commonly known in the art. Nonlimiting examples ofsuitable processors include a computer, a personal computer, a server(such as an Internet server or a Web server), a personal data assistant(i.e., a Blackberry device), and combinations thereof. The processor mayinclude a graphical display, a keyboard, and/or a mouse as is commonlyknown in the art. The processor may display one or more of any of theaforementioned organoleptic components disclosed herein in the list.Once the consumer selects the desired organoleptic components, theprocessor receives this selection data and generates instruction dataresulting from the consumer input. By way of an interface, the processortransmits the instruction data to a dispensing device. The dispensingdevice is adapted to receive the instruction data and dispenses theselected organoleptic component(s) onto a surface of a chewing gumsubstrate to produce the chewing gum product. The chewing gum productmay be wrapped and/or packaged as is commonly known in the art.

The interface may a computer interface, an Internet connection, a cableconnection, a wireless connection, a wireless application interface, andcombinations thereof.

In an embodiment, the method may include providing the consumer with theability to select and/or design the wrapper for the chewing gum product.The method may also include permitting the consumer to select the colorof the chewing gum product.

In an embodiment, the method may include providing the consumer theability select to an indicia and producing the chewing gum with theindicia. The indicia may be any of the previously described ink-indicia.In a further embodiment, the consumer may generate, produce, orotherwise create the indicia.

For example, the consumer may visit the Internet site as discussedabove. The consumer may then upload an indicia (such as an image or aphotograph in electronic form) to be printed on the chewing gum product.The processor may receive this indicia data and generate indiciaprinting instructions. The indicia printing instructions may betransmitted by way of the interface to a printing device. The printingdevice is adapted to receive the indicia printing instructions andprints the indicia on a surface of the chewing gum substrate. Theindicia is printed with edible ink which may be a single color or may bemulti-colored. The consumer-selected/generated indicia may also beprinted on a wrapper or on packaging for the chewing gum product.

In an embodiment, the printing device is a non-contact printing device.In a further embodiment, the printing device is an ink-jet printingdevice. Thus, production of the chewing gum product may includedispensing (with a dispensing device) the selected organolepticcomponent(s) onto a surface of the chewing gum substrate. The productionmay further include printing (with a printing device) theconsumer-provided indicia onto a surface of the chewing gum substrate.In an embodiment, the organoleptic component may be a component of anedible ink as previously discussed. Consequently, the organolepticcomponent and the indicia may be applied to the chewing gum substratesurface simultaneously, or substantially simultaneously, with a singleprinting device. The production of the chewing gum product may alsoinclude wrapping and/or packaging the chewing gum product.

In an embodiment, the production step of the method may occur at achewing gum production facility or a post-production facility. Forexample, the method may utilize apparatus 10 as previously discussedherein. Alternatively, the production may occur at a post-productionfacility which includes a supply of chewing gum substrate, a dispensingdevice for the organoleptic component, and/or a printing device. Thepost-production site may also include a packaging device.

In an embodiment, the chewing gum product may be delivered to theconsumer or to an intermediate party such as a distributor, awholesaler, or to a retail outlet. The method may include mailing thechewing gum product to the consumer, or mailing the chewing gum productto any of the aforementioned intermediate parties. Delivery may alsoinclude preparing the chewing gum product for pick-up by the consumerfrom the production facility, the post-production facility, or from anyof the aforementioned intermediate parties.

In an embodiment, a method of generating revenue is provided. The methodincludes allowing a consumer to create a custom chewing gum by selectingan organoleptic component, and producing a chewing gum product with theselected organoleptic component. The method may include the consumerpaying a fee for the custom production of the chewing gum product. Thefee may be based on the number organoleptic components, the amount ofchewing gum product desired by the consumer, and combinations thereof.The method of generating revenue may further include allowing theconsumer to select an indicia and producing the chewing gum product withthe indicia. Production of the custom chewing gum product may beaccomplished as discussed above. The method provides a wide array ofcustomization opportunities for the consumer to create an individualizedchewing gum product. Thus, the fee may be based on any number ofcustomized features selected by the consumer.

In an embodiment, a printed confectionery product is provided, theconfectionery product having edible ink printed on an edible substratewhere the edible ink does not run-off the edible substrate. In otherwords, the edible ink does not “pool” or collect on top of the ediblesubstrate, and does not bleed-through the edible substrate. As usedherein, “pooling” is the accumulation of excess ink on the substratesurface. “Pooling” may also occur when the edible ink is applied in amanner that is too concentrated, collects on top of the edible substrateand remains moist after application. “Pooling” is problematic becausemoist or wet ink on a top surface of a first edible substrate may betransferred to the bottom surface of another edible substrate whenmultiple batches of edible substrates are stacked for further processingand/or packaging.

Edible ink bleed-through occurs when an edible substrate is thin orporous or when an edible ink concentration is high and the edible inksoaks entirely through the edible substrate and therefore is visible onan opposing surface of the edible substrate. For example, while mostinkjet printers are capable of a printing resolution of about 360 dotsper inch, use of such a high resolution may cause the edible ink tobleed-through the edible substrate. When manufacturing a confectioneryproduct, unintentional bleed-through is undesirable. If an edible inkabsorbs entirely through a stick of chewing gum during processing, theedible ink may cause damage to or mar machinery, stain the structureunderlying the chewing gum, damage or mar subsequent batches of chewinggum sticks placed on a stained structure, contaminate underlying chewinggum layers if the gum is stacked after printing, or even mar packagingat the end of the manufacturing process. Consequently, undesirablebleed-through can be a very time-consuming and highly costly problem.

To prevent a bleed-through of the edible ink through the ediblesubstrate during or after the edible ink is printed onto the ediblesubstrate, a printing resolution of not more than 100 dots per inch maybe used. A printing resolution of not more than or about 100 dots perinch may ensure proper coverage of the edible substrate by the edibleink to give the substrate a co-extruded or multi-layered appearance,while at the same time ensuring that the edible ink printed onto theedible substrate does not absorb entirely through the edible substrateto an opposing surface. In other words, application of the edible ink atabout 100 dots per inch may help to ensure that the edible ink isabsorbed only on the applied surface of the edible substrate. Using asimilar dot resolution also allows the surface of the edible substrateto be coated by up to 100% of the surface area. One of ordinary skill inthe art will appreciate that the edible ink concentration on the ediblesubstrate surface may vary based on the composition of the ediblesubstrate. Thus, the print resolution may vary from about 60 dots perinch to about 400 dots per inch, or any value therebetween, or may beabout 100 dots per inch, while simultaneously preventing bleed-through.

In yet another embodiment, methods of producing a confectionery productare provided. For example, in an embodiment, a method of producing aconfectionery product comprises the steps of providing an ediblesubstrate; providing a non-contact printing device having at least oneprinting head for printing edible ink; and printing the edible ink ontoa surface of the edible substrate at a dot resolution of less than aboutone hundred dots per inch, as discussed above. In an embodiment, theedible ink is applied to the surface of the edible substrate so as tocover at least about 5% of the surface of the edible substrate. Inanother embodiment, the edible ink covers at least about 50% of thesurface of the edible substrate. In yet another embodiment, the edibleink covers at least about 75% of the surface of the edible substrate. Inyet a further embodiment, the edible ink may cover about 100%, or 100%,of either both surfaces.

In an additional embodiment, a method of producing a confectioneryproduct comprises the steps of providing an edible substrate having afirst and a second surface, providing a non-contact printing devicehaving at least one printing head for printing edible ink, and printingthe edible ink onto one or both surfaces. Moreover, the edible ink maybe applied to one or both surfaces so as to cover at least about 5% ofeither or both surfaces, or from about 5% to about 100% of either orboth surfaces, or any value therebetween. In another embodiment, theedible ink may cover about 50% to about 100% of either or both surfaces,or any value therebetween. In yet another embodiment, the edible ink maycover about 75% to about 100% of either or both surfaces, or any valuetherebetween. In yet a further embodiment, the edible ink may coverabout 100%, or 100%, of either both surfaces.

Methods of producing a confectionery product may further includeallowing the edible ink to absorb partially through a body of the ediblesubstrate to provide the edible substrate with a co-extruded appearance.With co-extruded products, two or more materials are extruded through asingle die with two or more orifices arranged so that the extrudatesmerge together into a laminar structure before cooling. With chewinggum, for example, an extruded center portion having one color may belayered with or surrounded by an extruded outer layer or shell having asecond color. A cross-sectional view of such a chewing gum product wouldreveal more than one color, thereby giving the gum a multi-layered orco-extruded appearance. Similarly, a cross-sectional view of the body ofan edible substrate after allowing an edible ink to absorb partiallythrough the body may reveal the color of the edible substrate on onesurface of the body with the color of the edible ink on the othersurface of the body that has also absorbed partially through the body.For example, the edible substrate (which may include trim material) maybe light red or pink in color and a dark red edible ink may be appliedto about 100%, or 100%, of one or both surfaces of the edible substrate.A cross-sectional view of this product would show a dark red exteriorlayer of red ink absorbed into the edible substrate and a light redlayer where the edible substrate is absent of absorbed red ink. Thiscontrolled absorption of color may provide the edible substrate with aco-extruded or multi-layered look, thereby increasing consumer appealfor that product.

Referring to FIG. 24, an apparatus 600 for non-stick printingink-indicia on a confectionery product is provided. The apparatusincludes a removal device 614 for removing at least a portion of therolling compound 615 from the confectionery material 610. The removaldevice may be any device the removes some or all of the rolling compound615 from the confectionery material 610. Non-limiting examples ofremoval devices include a vacuum system, a brush device, a spongedevice, and combinations thereof. A further example of a removal deviceincludes a washing device, a bath apparatus, and/or a rinse system thatremoves substantially all, or all, of the rolling compound from theconfectionery material. Thus, the removing device may be a devicecapable of removing about 100%, or 100%, of the rolling compound 615placed on the confectionery material 610.

In an embodiment, removal devices may be positioned above and/or belowthe confectionery material. Further, groups of removal devices may alsobe used in series or parallel configurations. FIGS. 24 and 25, forexample, show parallel configurations of removal devices such that atleast one pair of removal devices are positioned at the same point alonga conveyor 618. When in parallel, the removal devices may remove rollingcompound from the same portion of the confectionery material at the sametime. Therefore, a confectionery material will traverse the parallelremoval devices at the same time.

By contrast, FIG. 27 shows an example of a series configuration forremoval devices. Here, at least two removal devices are positioned nextto each other, together parallel to the direction the confectionerymaterial moves. When in series, the removal devices do not removerolling compound from the same portion of the confectionery material atthe same time. Instead, a confectionery material that first traverses afirst removal device will next traverse a second removal device.

In FIG. 24, the removal device 614 is a vacuum system. The vacuumsystem, using suction, draws rolling compound 615 away from theconfectionery material 610. In the embodiment illustrated, two vacuumsystems 614 are positioned, in parallel, above and below theconfectionery material 610 so as to remove rolling compound from the topand bottom portions of the confectionery material 610. Therefore, if onedesires to print edible-ink-indicia on the top and/or the bottom portionof the confectionery material, one can do so. Alternatively, a singleremoval device or a group of devices can all be positioned above orbelow the confectionery material 610, as will be discussed later inreference to FIG. 26. In an embodiment, the removal device may removefrom about 50% to about 100% (or any value therebetween) or from about80% to about 99% (or any value therebetween) of the rolling compound 615from the confectionery material 610.

The apparatus also includes a printing device 601 for non-contactprinting an edible ink-indicia 612 on the confectionery material 610.The printing device 601 may be any printing device as previouslydiscussed herein. In an embodiment, the printing device 601 may be anon-contact printing device. In a further embodiment, the printingdevice may be an inkjet printing device. In the embodiment illustratedin FIG. 24, the printing device 601 includes an ink reservoir 602 and aprint jet 606 with a channel 604 operatively connecting the reservoirand jet. The print jet 606 includes a single nozzle 608, depositing asingle stream of edible ink 609 onto the confectionery material 610 toproduce the edible ink-indicia 612. The edible ink-indicia 612 may, forexample, cover about 5% of the confectionery product, as illustrated inFIG. 24.

The apparatus of FIG. 24 further includes a conveyor 618 that serves asa transport device for moving the confectionery material 610 under theprinting device 601. The conveyor 618 in this embodiment is separatedinto smaller conveyors to allow the vacuum systems 614 access to the topand bottom portions of the confectionery material 610. Alternatively, ifa single removal device or group of devices are all positioned above orbelow the confectionery material 610, a single long conveyor 641 with noseparation may be used, as is illustrated in FIG. 26.

In an embodiment, printing device 601 may include more than one inkreservoir 602, channel 604 and print jet 606. Moreover, a singlereservoir 602 may be in operative communication with multiple print jets606 and multiple ink reservoirs 602 may be in operative communicationwith a single print jet 606. Further, it should be understood that asingle print jet may include one or more nozzles that print ink onto theconfectionery material. Each of these nozzles, which originate with asingle print jet, may print, for example, in unison, at different times,with different ink concentrations, with different colors, with differentdesigns, and combinations thereof.

In another embodiment, illustrated on FIG. 25, an apparatus 620 isprovided that includes a pair of brush devices 622 positioned above andbelow the confectionery material 628 at a separation in the conveyor618. These brush devices 622, similar to the vacuum systems 614 of FIG.24 are positioned so as to remove rolling compound 615 from theconfectionery material. The embodiment in FIG. 25 also provides a singleprint jet with multiple nozzles 624 a, 624 b and 624 c. Each nozzledeposits a respective edible ink stream 626 a, 626 b and 626 c. The useof multiple nozzles for a single print jet allows, for example,increased flexibility in the indicia printed. For example, if thenozzles do not print in unison, the indicia can have alternatingsections of non-printed confectionery material between printed indicia.The edible ink-indicia 630 of FIG. 25 illustrates an example of suchflexibility. The edible ink-indicia 630 of FIG. 25 also provides anexample of ink indicia covering about 50% of the confectionery product.

In another embodiment, illustrated on FIG. 26, an apparatus 632 isprovided that includes a first detection device 634 positioned upstreamof the printing device 601 and a second detection device 638 positioneddownstream of the printing device 601. The first detection device 634may be, for example, a photoeye that detects the confectionery material610 when the confectionery material is in a predetermined position. Thedetection device 634 may be in operative communication with the printingdevice 601 such that the printing device 601 non-contact prints anedible ink-indicia 612 on the confectionery material when the detectiondevice 634 detects the confectionery material in a predeterminedposition. For example, the apparatus may have a controller thatinitiates the printing device when confectionery material is in thepredetermined position. At that point, the printing device can, forexample, print edible ink indicia at the predetermined position and/orcontinue to print the edible ink indicia as the confectionery materialtraverses the printing device. When continuing to print, the printededible ink indicia may cover about 75% of the confectionery product asillustrated, for example, on FIG. 26.

The second detection device 638 may also be, for example, a photoeyethat detects defective confectionery material after the confectioneryhas been printed upon. The detection device 638 may also be in operativecommunication with the printing device 601 such that the printing device601 will turn off when the second detection device 638 detects defectiveconfectionery material. Such operative communication, similar to thefirst detection device 634, may be accomplished with a controller thatturns off the printing device 601 when detection device 638 detectsdefective product and sends the appropriate signal to the controller.

The detection device may be any detection device as is commonly known inthe art. Also, any manner of detection known by one skilled in the artmay be used in the present disclosure. Nonlimiting examples of suitabledetection devices include, for example, infrared sensors, camera/photomonitoring, luminescence sensors, light array sensors, color sensors,mark sensors, profiling sensors and combinations thereof. Further, atleast one detection device may be used. Therefore, if positionedcorrectly, a single detection device may be used for both operation ofthe printing device and for detection of defective confectionerymaterial. For example, if a small indicia is printed on theconfectionery material, a single detection device located slightlydownstream from the printing device can both detect defectiveconfectionery material and also detect confectionery material in apredetermined position for non-contact printing.

In another embodiment, illustrated on FIG. 27, an apparatus 642 isprovided that includes multiple removal devices, a vacuum system 648 anda brush device 652, operating in series to remove rolling compound 615from confectionery material 644. In this embodiment, vacuum system 648performs two functions. First, vacuum system 648 draws removed rollingcompound away from the confectionery material 644. Second, vacuum system648 draws away rolling compound removed by the brush device 652 suchthat the rolling compound drawn 650 removed includes rolling compoundremoved from both the vacuum system and the brush device. FIG. 27 alsoillustrates edible ink indicia 646 that covers about 100%, or 100%, ofthe confectionery product. FIG. 21 also provides another example ofsimilar coverage by edible ink indicia.

Alternatively, multiple removal devices can be used in series whilebeing kept apart from each other. For example, a series configuration ofa brush device and vacuum system can be used such that the brush deviceaccomplishes a portion of the required removal percentage and the vacuumsystem accomplishes the remaining portion of the required removalpercentage. For instance, if required to remove about 80% of the rollingcompound, the brush device can remove about 40% and the vacuum systemcan remove about 40%. This configuration may be beneficial because itmay allow the vacuum system to operate at a lower power level. Byoperating at a lower power level, there is a decreased risk that suctionfrom the vacuum system can, for example, lift the confectionery materialoff the conveyor, stretch the confectionery material or crack theconfectionery material.

FIG. 27 also illustrates edible ink indicia 646 that covers about 100%,or 100%, of the confectionery product. FIG. 21 also provides anotherexample of similar coverage by edible ink indicia.

It should be understood that various changes and modifications to thepresently preferred embodiments described herein will be apparent tothose skilled in the art. Such changes and modifications can be madewithout departing from the spirit and scope of the present subjectmatter and without diminishing its intended advantages. It is thereforeintended that such changes and modifications be covered by the appendedclaims.

The invention claimed is:
 1. A confectionery product comprising: achewing gum having a surface defining an indentation; and an edible inkforming a 3-D object printed through non-contact printing on the chewinggum, wherein the 3-D object is disposed in connection with theindentation on the surface of the chewing gum and comprises multiplelayers, and wherein the edible ink comprises an ink selected from thegroup consisting of water-based ink, solvent-based ink, wax-based ink,absorbing ink, pigment-containing ink, non-pigment containing ink, andcombinations thereof.
 2. The confectionery product of claim 1, whereinthe chewing gum is selected from the group consisting of a chewing gumstick, a chewing gum tablet, a chewing gum pellet, a coated chewing gum,a center-filled chewing gum and combinations thereof.
 3. Theconfectionery product of claim 1, wherein the edible ink comprisespolyols, solvents, dies, lakes, pigments, or combinations thereof. 4.The confectionery product of claim 1, wherein the edible ink comprises asolvent selected from the group consisting of oil, fat, wax, water,glycerol, polypropylene glycol, propylene glycol, glycerin, andcombinations thereof.
 5. A confectionary product comprising: an ediblesubstrate having a surface defining a feature; and a 3-D object formedby a flowable edible material disposed in connection with the feature onthe edible substrate, wherein the 3-D object comprises multiple layers,wherein the feature defines a surface embossment and the flowable ediblematerial includes a polyol, and is an edible ink, and wherein the edibleink comprises ink selected from the group consisting of water-based ink,solvent-based ink, wax-based ink, absorbing ink, pigment-containing ink,non-pigment containing ink, and combinations thereof.
 6. Theconfectionary product of claim 5 wherein the edible substrate is achewing gum selected from the group consisting of a chewing gum stick, achewing gum tablet, a chewing gum pellet, a coated chewing gum, acenter-filled chewing gum and combinations thereof.
 7. The confectionaryproduct of claim 5 wherein the edible ink comprises polyols, solvents,dyes, lakes, pigments, or combinations thereof.
 8. The confectionaryproduct of claim 5 wherein the surface embossment is an indentation, aprotrusion, or combinations thereof.
 9. The confectionary product ofclaim 5 wherein the surface embossment is an indentation.
 10. Theconfectionary product of claim 9 wherein the 3-D object formed by theedible flowable material is disposed within the indentation on thesurface of the substrate.
 11. The confectionary product of claim 7wherein the edible ink comprises a solvent selected from the groupconsisting of oil, fat, wax, water, glycerol, polypropylene glycol,propylene glycol, glycerin, and combinations thereof.
 12. Theconfectionary product of claim 7 wherein the edible ink includes anorganoleptic component that includes an agent selected from the groupconsisting of a cooling agent, a heating agent, a breath fresheningagent, an audible agent, and combinations thereof.
 13. The confectionaryproduct of claim 12 wherein the edible ink further includes a secondorganoleptic component.
 14. The confectionary product of claim 13wherein the second organoleptic component further includes an agentselected from the group consisting of a cooling agent, a heating agent,a breath freshening agent, an audible agent, and combinations thereof.